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Italian Meringues
From Cassell's dictionary of cookery, 1892
Serves 3
Time: twenty to thirty minutes. Probable cost: 1s. for this quantity.
Presented as published in 1892. 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
725Calories
13 gProtein
151 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein13 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium143 mg
Calcium62 mg
Iron1.8 mg
Magnesium14 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
Water234 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 754. The excerpt below is the record exactly as published.
Italian Meringues. — Boil a pound of the finest lump sugar in a pint of water. When it has boiled long enough to whiten and become flaky as it drops from the spoon, scrape from the sides of the pan any sugar that may be adhering, and stir in six whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.