Date Meringues
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
3120Calories
80 gProtein
417 gCarbs
136 gFat
Full nutrition (34 nutrients)
Calories3120 kcal
Protein80 g
Carbohydrates417 g
Fiber43 g
Sugars345 g
Total Fat136 g
Saturated Fat15 g
Monounsaturated Fat78 g
Polyunsaturated Fat29 g
Omega-30.1 g
Cholesterol744 mg
Sodium291 mg
Potassium3430 mg
Calcium779 mg
Iron14 mg
Magnesium707 mg
Phosphorus1677 mg
Zinc9.7 mg
Copper2.7 mg
Manganese5.5 mg
Vitamin D4 mcg
Vitamin C0.9 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K6.7 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate137 mcg
Choline602 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 89. The excerpt below is the record exactly as published.
Date Meringues Ingredients : \ Ib. dates whites 4 eggs \ Ib. almonds i c. sugar
Cook this with the app: pantry check, scaling, and the assistant.