Meringue
From What to Have for Dinner, 1905
Presented as published in 1905. 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
295Calories
10 gProtein
64 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories295 kcal
Protein9.6 g
Carbohydrates64 g
Fiber0 g
Sugars61 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium3.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.1 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)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.
meringue and return to oven to brown. MERINGUE. Beat whites of three eggs until stiff, and add, gradu- ally, while beating vigorously, four tablespoons powdered sugar and one-third teaspoon vanilla; then cut and fold in three and one-half tablespoons powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.