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Meringue A L’Italienne

Name: Meringue A L’Italienne
Yield: 8 servings
Ingredients: one lb. of sugar; the whites of eight eggs

From A guide to modern cookery, 1909

Serves 8

Presented as published in 1909. 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

290Calories

6 gProtein

57 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories290 kcal

Protein6.3 g

Carbohydrates57 g

Fiber0 g

Sugars57 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium72 mg

Potassium70 mg

Calcium29 mg

Iron0.9 mg

Magnesium6.2 mg

Phosphorus99 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water38 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 402. The excerpt below is the record exactly as published.

MERINGUE A L’ITALIENNE Cook one lb. of sugar to the large-ball stage, and meanwhile whisk the whites of eight eggs

Cook this with the app: pantry check, scaling, and the assistant.