vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Kisses
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
A dozen and a half can be made from the quantities given.
Presented as published in 1880. 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
680Calories
32 gProtein
139 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein32 g
Carbohydrates139 g
Fiber0 g
Sugars130 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium2.6 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 154. The excerpt below is the record exactly as published.
Kisses. Beat the whites of six eggs to a stiff froth. They should be beaten until so light and dry that they begin to fly off of the beater. Stir in a cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.