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Meringue Sauce
From Harper's cook book encyclopædia, 1902
Serves 1
Serve with sweet puddings or souffles.
Presented as published in 1902. 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
228Calories
16 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories228 kcal
Protein16 g
Carbohydrates41 g
Fiber0 g
Sugars38 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium1 mg
Calcium1.1 mg
Iron0 mg
Magnesium0.4 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)0.6 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 340. The excerpt below is the record exactly as published.
Meringue Sauce. — Boil three table- spoonfuls of sugar in a little water until it reaches the soft ball stage (see Candy). Pour this syrup slowly on to the well-beaten whites of three eggs, beating constantly. Continue the beating for two minutes over a moderate fire. Add a little lemon- juice, orange-juice, or currant jelly
Cook this with the app: pantry check, scaling, and the assistant.