Lemon Meringues
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 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
1540Calories
19 gProtein
334 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories1540 kcal
Protein19 g
Carbohydrates334 g
Fiber8 g
Sugars202 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.5 g
Cholesterol551 mg
Sodium3973 mg
Potassium252 mg
Calcium524 mg
Iron49 mg
Magnesium46 mg
Phosphorus301 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate266 mcg
Choline437 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 62. The excerpt below is the record exactly as published.
Lemon Meringues. 2% tablesp'ns corn starch i J^ pints boiling water Yolks of 3 eggs I coffee cup sugar 3 lemons, the juice i even teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.