Kisses

Name: Kisses
Ingredients: the whites of eight eggs; one pound of powdered sugar; a little vanilla

From Perfection in baking, 1895

Presented as published in 1895. 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

1911Calories

26 gProtein

459 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1911 kcal

Protein26 g

Carbohydrates459 g

Fiber0 g

Sugars444 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9.5 mg

Potassium16 mg

Calcium5.1 mg

Iron0.3 mg

Magnesium0.6 mg

Phosphorus0.3 mg

Zinc0.1 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 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water211 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 28. The excerpt below is the record exactly as published.

Kisses. Beat very stiff the whites of eight eggs, adding one pound of powdered sugar — one handful at a time — and a little vanilla

Cook this with the app: pantry check, scaling, and the assistant.