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Almond Meringues
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: half an hour. Sufficient for a dozen meringues.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
215Calories
6 gProtein
23 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein6.2 g
Carbohydrates23 g
Fiber2 g
Sugars19 g
Total Fat11 g
Saturated Fat1.2 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium162 mg
Calcium58 mg
Iron1 mg
Magnesium51 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 128. The excerpt below is the record exactly as published.
Almond M6ringues. — Whisk the whites of two eggs to the firmest possible froth, mix with them a quarter of a pound of sifted sugar and a quarter of a pound of almonds
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