Maringues
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1991Calories
38 gProtein
403 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1991 kcal
Protein38 g
Carbohydrates403 g
Fiber0 g
Sugars403 g
Total Fat30 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium430 mg
Potassium429 mg
Calcium173 mg
Iron5.5 mg
Magnesium38 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 20. The excerpt below is the record exactly as published.
MARINGUES. Beat the whites of six eggs stiff then add two cups of sugar and one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.