Date Meringue
From Canadian cook book, 1924
This mixture may be dropped from a spoon and baked as macaroons.
Presented as published in 1924. 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
618Calories
33 gProtein
35 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein33 g
Carbohydrates35 g
Fiber6.2 g
Sugars22 g
Total Fat35 g
Saturated Fat7.5 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium734 mg
Calcium212 mg
Iron5.1 mg
Magnesium125 mg
Phosphorus568 mg
Zinc3.7 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E10 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.8 mg
Folate113 mcg
Choline606 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 70. The excerpt below is the record exactly as published.
DATE MERINGUE. 1 4 whites of eggs. }4 1 c. fruit sugar. M c. 14 lb. shelled almonds. 3 tb. 3^ lb. dates. 4 drops ^ T. vanilla.
Cook this with the app: pantry check, scaling, and the assistant.