Uncooked Meringue

From 1922:

Beat two egg whites until stiff. Soak one tablespoon unflavored gelatine in three tablespoons cold water and dissolve it over hot water. When it is dissolved pour it through a strainer upon the egg whites and beat vigorously, adding eight tablespoons powdered sugar a little at a time, beating until all is well blended. Pile on top of pie or pudding and serve cold. I often use this on fruit salad because it looks so beautiful and fluffy. My family also liked it placed on slices of layer cake. It is very little trouble and is never a failure. – Mrs.K.S.G.