vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Meringue Cakes
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
746Calories
26 gProtein
122 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein26 g
Carbohydrates122 g
Fiber5.3 g
Sugars116 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium358 mg
Calcium180 mg
Iron4 mg
Magnesium32 mg
Phosphorus402 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C65 mg
Vitamin A322 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate101 mcg
Choline592 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 540. The excerpt below is the record exactly as published.
eight eggs; put the whites in a basin with 8oz. of caster sugar, and beat them well, then add the grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.