vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Egg Kisses
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
332Calories
8 gProtein
32 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein8.3 g
Carbohydrates32 g
Fiber1.1 g
Sugars29 g
Total Fat19 g
Saturated Fat2.8 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium141 mg
Calcium39 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus149 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 161. The excerpt below is the record exactly as published.
Egg Kisses. — Fourteen heaping tablespoons of fine granu- lated sugar poured on the whites of six eggs. Beat until it will drop from a spoon like batter, or stand alone. When beaten add one cup pecans
Cook this with the app: pantry check, scaling, and the assistant.