vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Herinque
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
345Calories
13 gProtein
51 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein13 g
Carbohydrates51 g
Fiber0 g
Sugars50 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium142 mg
Calcium57 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 216. The excerpt below is the record exactly as published.
HERINQUE. Take the whites of two eggs, a pinch of salt, one-half teaspoonful of vanilla and four tablespoonfuls of confectioners' sugar
Cook this with the app: pantry check, scaling, and the assistant.