Meringue Cookies
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Recipe by Eleanor Bird
Presented as published in 1956. 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
820Calories
6 gProtein
202 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories820 kcal
Protein6.4 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium11 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus0.3 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)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.
2 CSS whites (room temperature) 1 cup granulated sugar Pinch of salt Pinch of cremn of tartar 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.