Kisses
From Natchez recipes, 1900
Presented as published in 1900. 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
2289Calories
36 gProtein
146 gCarbs
174 gFat
Full nutrition (32 nutrients)
Calories2289 kcal
Protein36 g
Carbohydrates146 g
Fiber14 g
Sugars113 g
Total Fat174 g
Saturated Fat15 g
Monounsaturated Fat93 g
Polyunsaturated Fat54 g
Cholesterol0 mg
Sodium1.5 mg
Potassium861 mg
Calcium131 mg
Iron5.7 mg
Magnesium245 mg
Phosphorus599 mg
Zinc9.3 mg
Copper2.2 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate0 mcg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Natchez recipes (1900), page 11. The excerpt below is the record exactly as published.
KISSES Nine table-spoons sugar, four egg whites. Put sugar in bowl, then add egg whites and begin to beat. Beat for 30 minutes, then add one teaspoon vanilla and tv^o cups pecans ground.
Cook this with the app: pantry check, scaling, and the assistant.