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Meringue II
From Scientific cooking with scientific methods, 1911
Serves 1
It takes about half an hour to beat sufficiently.
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
680Calories
25 gProtein
104 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein25 g
Carbohydrates104 g
Fiber0.1 g
Sugars102 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium310 mg
Calcium115 mg
Iron3.6 mg
Magnesium26 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C12 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate100 mcg
Choline590 mg
Caffeine0 mg
Water181 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 II. Whites 4 eggs. % cup sugar. 2 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.