vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Meringue Shapes
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
102Calories
1 gProtein
22 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein0.8 g
Carbohydrates22 g
Fiber0.4 g
Sugars21 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium26 mg
Calcium9.7 mg
Iron0.1 mg
Magnesium9.6 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1.8 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 459. The excerpt below is the record exactly as published.
six ounces of sugar very gently, also the nuts or almonds, and put the mixture into a forcing- bag with a plain tube. Force out as many round shapes on to a slightly greased baking-tin as may be required. There should be different sizes, so that a pyramidal shape may be formed with them. Make the shapes thus ^ . Sprinkle over a little caster sugar and 536 THE NEW CENTURY COOKERY BOOK bake in a slow oven. When done remove the meringue shapes
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