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Cream Meringues

Name: Cream Meringues
Yield: 10 servings
Ingredients: One pound of pulverized sugar; 1 quart of cream; whites of 8 eggs; 2 teaspoons of vanilla; a small pinch of alum

From Kentucky receipt book, 1903

Serves 10

A few maraschino cherries may be put on top of each meringue.

Presented as published in 1903. 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

556Calories

7 gProtein

49 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories556 kcal

Protein6.9 g

Carbohydrates49 g

Fiber0 g

Sugars46 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol245 mg

Sodium77 mg

Potassium148 mg

Calcium80 mg

Iron0.7 mg

Magnesium11 mg

Phosphorus133 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate19 mcg

Choline118 mg

Caffeine0 mg

Water85 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 155. The excerpt below is the record exactly as published.

Cream Meringues. One pound of pulverized sugar, 1 quart of cream, whites of 8 eggs, 2 teaspoons of vanilla, a small pinch of alum

Cook this with the app: pantry check, scaling, and the assistant.