vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Kisses
From Consult me, 1902
Serves 4
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
584Calories
11 gProtein
151 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein11 g
Carbohydrates151 g
Fiber11 g
Sugars123 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium9.2 mg
Potassium521 mg
Calcium99 mg
Iron2.3 mg
Magnesium30 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A3.8 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate41 mcg
Choline19 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 279. The excerpt below is the record exactly as published.
KISSES. — Boil the same as bar- ley sugar, and flavour with lemon juice and a few drops of essence of lemon ; after which let it boil a little. Drop it on a slab, nearly the size of a shilling. When cold, put them into sifted white sugar in a dish ; shake them, and fold them singly in papers, with mottoes, if you like. Another. — Beat the whites of 5 eggs till they stand alone. Mix gradu- ally with this 1 lb. of the finest sifted white sugar, and 15 drops of essence of lemon ; beat the whole well. Lay a sheet of stiff writing paper at the bottom of a baking tin ; drop upon it at equal dis- tances, a small teaspoonful of stiff rasp- berry, currant, apricot, or pine apple jell
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