vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringue
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
625Calories
21 gProtein
137 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories625 kcal
Protein21 g
Carbohydrates137 g
Fiber0 g
Sugars130 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium2.6 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 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)0.8 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Kirmess cook book (1907), page 166. The excerpt below is the record exactly as published.
MERINGUE. Mrs. F. P. Gray. For the pretty cold course which closes the dinner, make some meringue shells by beating thoroughly the whites of four eggs, and folding in a cup of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.