vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Garnished Meringues
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
90Calories
1 gProtein
12 gCarbs
4 gFat
Full nutrition (26 nutrients)
Calories90 kcal
Protein1.2 g
Carbohydrates12 g
Total Fat4.1 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Cholesterol17 mg
Sodium77 mg
Potassium21 mg
Calcium3.8 mg
Iron0.3 mg
Magnesium1.9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1 mg
Vitamin A14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 448. The excerpt below is the record exactly as published.
GARNISHED MERINGUES Join the meringue shells together in couples, by means of some stiff sugared and flavoured Chantilly cream
Cook this with the app: pantry check, scaling, and the assistant.