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Kisses
From Harper's cook book encyclopædia, 1902
Serves 1
Stick two together with jelly or jam.
Presented as published in 1902. 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
601Calories
19 gProtein
100 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein19 g
Carbohydrates100 g
Fiber0 g
Sugars98 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium209 mg
Calcium85 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 63. The excerpt below is the record exactly as published.
Kisses. — Beat the whites of three eggs until they are stiff; then sift over the eggs three-quarters of a cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.