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Meringue Kisses
From Scientific cooking with scientific methods, 1911
Serves 12
Remove from paper with a broad knife.
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
143Calories
2 gProtein
31 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein2.1 g
Carbohydrates31 g
Fiber0 g
Sugars30 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium24 mg
Calcium9.7 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
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 Kisses. Whites 4 eggs. 1^4 cups powdered sugar. 1 cup granulated sugar. 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.