MERENGUE OR KISS BATTER
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
All Merengue batter should be powdered with sugar before baking.
Presented as published in 1887. 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
1896Calories
26 gProtein
458 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1896 kcal
Protein26 g
Carbohydrates458 g
Fiber0 g
Sugars444 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium9.1 mg
Calcium4.5 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 29. The excerpt below is the record exactly as published.
MERENGUE OR KISS BATTER.*' / « ' Beat up very stiff the whites of eight eggs, then stir in one pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.