vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Kirschenwasser Glaces
From The encyclopaedia of practical cookery, 1892
Serves 8
Dry in a quick oven.
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
324Calories
6 gProtein
68 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein6.3 g
Carbohydrates68 g
Fiber0 g
Sugars57 g
Total Fat4 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium72 mg
Calcium24 mg
Iron1.5 mg
Magnesium8.5 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate40 mcg
Choline110 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 194. The excerpt below is the record exactly as published.
Kirschenwasser Grlaces. — Whip the whites of six eggs to a froth, and add them to the yolks, beaten up together with fib. of caster sugar. Stir in 4oz. of flour
Cook this with the app: pantry check, scaling, and the assistant.