vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
How to Make Meringues
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
229Calories
2 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein1.6 g
Carbohydrates57 g
Fiber0 g
Sugars55 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 632. The excerpt below is the record exactly as published.
How to Make Meringues Whites of three eggs, three-quarters pound powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.