vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Meringues
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
They may be filled with ice cream.
Presented as published in 1880. 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
220Calories
1 gProtein
6 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein1.2 g
Carbohydrates5.6 g
Fiber0 g
Sugars3.3 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium62 mg
Calcium36 mg
Iron0 mg
Magnesium4.1 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 154. The excerpt below is the record exactly as published.
Cream Meringues. These are made similar to kisses, but are put on the paper in oblong shape, and dried two hours. Take from the board and, with a spoon, remove all the soft part. Season half a pint of rich cream with a table-spoonful of sugar and one of wine, or a speck of vanilla
Cook this with the app: pantry check, scaling, and the assistant.