vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Meringue
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Loosen cakes from tins while warm.
Presented as published in 1913. 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
249Calories
5 gProtein
50 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein4.7 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat3.7 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium54 mg
Calcium22 mg
Iron0.7 mg
Magnesium4.7 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Marshmallow Meringue. Beat well the whites of 6 eggs; add 2 cups of granulated sugar; beat again with eggbeater, then with perforated spoon. Add 1 tablespoon vinegar and 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.