Marguerites

Name: Marguerites
Ingredients: Whip to a stiff froth the whites of 3 eggs; add slowly ij4 cups of pulverized sugar; i teaspoon of Sauer's vanilla; Add I cup chopped English walnuts or pecans

From The way to the heart, 1905

Presented as published in 1905. 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

2217Calories

49 gProtein

333 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories2217 kcal

Protein49 g

Carbohydrates333 g

Fiber18 g

Sugars308 g

Total Fat87 g

Saturated Fat10 g

Monounsaturated Fat51 g

Polyunsaturated Fat20 g

Omega-30.1 g

Cholesterol558 mg

Sodium218 mg

Potassium1268 mg

Calcium472 mg

Iron8.1 mg

Magnesium406 mg

Phosphorus985 mg

Zinc6.4 mg

Copper1.6 mg

Manganese3.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E38 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)5.3 mg

Folate133 mcg

Choline515 mg

Caffeine0 mg

Water123 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 27. The excerpt below is the record exactly as published.

Marguerites. Whip to a stiff froth the whites of 3 eggs; add slowly ij4 cups of pulverized sugar and i teaspoon of Sauer's vanilla. Add I cup chopped English walnuts or pecans

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