Glace Meringue
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
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
4493Calories
53 gProtein
303 gCarbs
342 gFat
Full nutrition (34 nutrients)
Calories4493 kcal
Protein53 g
Carbohydrates303 g
Fiber0 g
Sugars263 g
Total Fat342 g
Saturated Fat196 g
Monounsaturated Fat70 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol994 mg
Sodium306 mg
Potassium1300 mg
Calcium882 mg
Iron0.2 mg
Magnesium89 mg
Phosphorus784 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.9 mg
Folate2.4 mcg
Choline47 mg
Caffeine0 mg
Water923 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 21. The excerpt below is the record exactly as published.
GLACE MERINGUE. One quart cream. 3 One large cup granulated sugar. Six tablespoonfuls of powdered sugar. One tablespoonful vanilla. Whites of six eggs. One cup of milk. 92 CHOICE RECIPES One tablespoonful gelatine, soaked one hour in four tablespoonfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.