vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringue I
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
221Calories
13 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein13 g
Carbohydrates19 g
Fiber0 g
Sugars17 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium547 mg
Calcium57 mg
Iron1.9 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 102. The excerpt below is the record exactly as published.
Meringue I. Whites 2 eggs. Vs teaspoon cream of tartar, or 2 tablespoons powdered % teaspoon lemon juice, sugar. 1/2 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.