vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringues
From The table, 1889
Serves 2
Presented as published in 1889. 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
1001Calories
16 gProtein
231 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1001 kcal
Protein16 g
Carbohydrates231 g
Fiber0 g
Sugars223 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2431 mg
Potassium24 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus0.8 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)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 303. The excerpt below is the record exactly as published.
Meringues. — Put six egg whites into a copper basin, with a light half saltspoonful of salt, and with a wire whip begin beating slowly, but gradually increase until a stiff froth is obtained. Should it become grainy, beat briskly again, adding half an ounce of powdered sugar. (Eight minutes should suffice to have a proper froth.) Remove the whip. Have on a plate one pound of powdered sugar, and with a spatula drop the sugar slowly and carefully over the froth, mixing, it in meanwhile with the spatula. This should take about two minutes. Flavor it with any desired flavoring
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.