Meringue
From Grange cook book and household guide, 1940
Recipe attributed to Mrs. B. L. Angell, Lewisville Grange.
Presented as published in 1940. 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
113Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories113 kcal
Protein3.2 g
Carbohydrates26 g
Sugars25 g
Total Fat0.1 g
Sodium0.3 mg
Potassium0.5 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.1 mg
Water26 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 14. The excerpt below is the record exactly as published.
MERINGUE Beat egg whites until stiff enough to stand up in peaks but not dry. Allow 2 tablespoons granulated sugar for each egg white
Cook this with the app: pantry check, scaling, and the assistant.