Creole Kisses

Name: Creole Kisses
Ingredients: To one pound of powdered sugar; the whites of six eggs; one teaspoonful of vanilla; one pound of pecans

From Southern Recipes, 1913

Presented as published in 1913. 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

5609Calories

83 gProtein

513 gCarbs

361 gFat

Full nutrition (34 nutrients)

Calories5609 kcal

Protein83 g

Carbohydrates513 g

Fiber26 g

Sugars445 g

Total Fat361 g

Saturated Fat39 g

Monounsaturated Fat189 g

Polyunsaturated Fat110 g

Omega-30.1 g

Cholesterol1116 mg

Sodium435 mg

Potassium2063 mg

Calcium422 mg

Iron16 mg

Magnesium504 mg

Phosphorus1742 mg

Zinc22 mg

Copper4.4 mg

Manganese10 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K19 mcg

Vitamin B61.3 mg

Vitamin B122.7 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)4.5 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 12. The excerpt below is the record exactly as published.

CREOLE KISSES To one pound of powdered sugar, put the. whites af six eggs, one teaspoonful of vanilla. Do not beat the whites until after the sugar I is added, then beat hard until very light. Add one pound of pecans

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