vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Meringue
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1000Calories
20 gProtein
65 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1000 kcal
Protein20 g
Carbohydrates65 g
Fiber0 g
Sugars55 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium44 mg
Potassium233 mg
Calcium115 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus103 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 248. The excerpt below is the record exactly as published.
Italian Meringue, Angel Parfait, or Charlotte Russe mixture. To fill and freeze bombes and molds, see p. 577. Successful Combinations. Coating Center Ice Cream™ (any flavor) Whipped Cream, Charlotte Russe™, Vanilla Mousse™, Italian Me- ringue™, or Angel Parfait™ Orange Ice” Macaroon Cream*, Frozen Orange Soufflé™, Orange Ice Cream™ Raspberry Ice* Vanilla Mousse™ or Vanilla Ice Cream™” 584 Chocolate Ice Cream Mint, Peppermint Candy, or Pis- tachio Ice Cream Pistachio Ice Cream™ Burnt Almond Ice Cream™ Coffee Ice Cream” Italian Meringue™ Pomegranate Ice” Italian Meringue.” Serve this bombe with Iced Madeira Sauce™ Coffee Caramel Ice Cream®® Whipped Cream, sweetened and flavored with sherry Citrus Sherbet™ or Lemon Whipped cream, sweetened and cer flavored with maraschino. Gar- nish on serving dish with Bar-le- Duc currants and pistachio nuts. 600 THE BOSTON COOKING-SCHOOL COOK BOOK ANGEL PARFAIT 2% cup sugar 3 egg whites 34 cup water 1 pint whipping cream 1 teaspoon vanilla Boil sugar and water until sirup will thread when dropped from tip of spoon. Pour slowly on beaten egg whites and continue beat- ing until mixture is cool. Add cream beaten until stiff, and vanilla. ITALIAN MERINGUE 14 cup sugar 34 cup whipping cream V4 cup water 4 tablespoon vanilla 3 egg whites 14 teaspoon granulated gelatine
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Cook this with the app: pantry check, scaling, and the assistant.