Marguerites

Name: Marguerites
Ingredients: Two and a quarter pounds of Castor Sugar; Twelve Whites of Eggs

From High-class cookery recipes, 1897

Presented as published in 1897. 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

4787Calories

76 gProtein

1021 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories4787 kcal

Protein76 g

Carbohydrates1021 g

Fiber0 g

Sugars1021 g

Total Fat60 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium862 mg

Potassium848 mg

Calcium346 mg

Iron11 mg

Magnesium75 mg

Phosphorus1188 mg

Zinc7.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.5 mg

Folate282 mcg

Choline1764 mg

Caffeine0 mg

Water457 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 77. The excerpt below is the record exactly as published.

Marguerites. Ingredients. Two and a quarter pounds of Castor Sugar, Twelve Whites of Eggs

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