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Meringue A L’Italienne (another recipe)

Name: Meringue A L’Italienne (another recipe)
Yield: 10 servings
Ingredients: one lb. of very best powdered sugar; the whites of eight eggs

From A guide to modern cookery, 1909

Serves 10

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

234Calories

5 gProtein

46 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories234 kcal

Protein5 g

Carbohydrates46 g

Fiber0 g

Sugars45 g

Total Fat3.8 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol149 mg

Sodium58 mg

Potassium56 mg

Calcium23 mg

Iron0.7 mg

Magnesium4.8 mg

Phosphorus79 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate19 mcg

Choline118 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 10 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 (another recipe) Mix one lb. of very best powdered sugar and the whites of eight eggs

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