vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Kisses
From The complete cook book, 1900
Serves 1
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
310Calories
25 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein25 g
Carbohydrates2.5 g
Fiber0 g
Sugars1.8 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium288 mg
Calcium113 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus397 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 142. The excerpt below is the record exactly as published.
KISSES. The whites of four eggs beaten to a stiff froth, stir in enough pulverized sugar to form a stiff paste, and two teaspoonfuls of the extract of lemon
Cook this with the app: pantry check, scaling, and the assistant.