Italian Meringue
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1420Calories
24 gProtein
111 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1420 kcal
Protein24 g
Carbohydrates111 g
Fiber0 g
Sugars101 g
Total Fat98 g
Saturated Fat52 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol799 mg
Sodium266 mg
Potassium443 mg
Calcium231 mg
Iron2.7 mg
Magnesium34 mg
Phosphorus431 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K6.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 60. The excerpt below is the record exactly as published.
Italian Meringue, cover, pack in salt and ice and let stand three hours. ITALIAN MERINGUE. $ cup sugar 1 teaspoon cold water 4 cup water Whites 3 eggs 4 teaspoon granulated 1 cup thin cream gelatine 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.