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Meringue
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
917Calories
13 gProtein
201 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories917 kcal
Protein13 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium146 mg
Potassium143 mg
Calcium60 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 161. The excerpt below is the record exactly as published.
MERINGUE. Mrs, A, Robinson, Bay side, L. /. Beat the whites of four eggs to a stiff froth, then make a syrup by boiling two cups of granulated sugar with half a cup of water
Cook this with the app: pantry check, scaling, and the assistant.