vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Meringues
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
305Calories
5 gProtein
64 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein4.9 g
Carbohydrates64 g
Fiber0.3 g
Sugars62 g
Total Fat3.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium62 mg
Potassium78 mg
Calcium23 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline110 mg
Caffeine0.6 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 332. The excerpt below is the record exactly as published.
Chocolate Meringues. — Put the whites of three eggs into a basin with lib. of finely-crushed loaf sugar, and beat well for about fifteen minutes, or until the mixture is white and firm like icing ; then add three more whites, putting them in singly and beating one up well before another is added ; next mix in 2 teaspoonfuls of extract of vanilla and 3oz. of grated Chocolate
Cook this with the app: pantry check, scaling, and the assistant.