vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringues
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
656Calories
19 gProtein
114 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein19 g
Carbohydrates114 g
Fiber0 g
Sugars111 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium209 mg
Calcium85 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 118. The excerpt below is the record exactly as published.
Meringues. Beat the whites of six eggs to a stiff froth, stir in lightly with % wooden spoon half a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.