vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues
From Temperance cook book, 1887
Serves 8
Scoop out inside and fill with whipped cream.
Presented as published in 1887. 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
324Calories
5 gProtein
44 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein5.3 g
Carbohydrates44 g
Fiber0 g
Sugars42 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol170 mg
Sodium60 mg
Potassium84 mg
Calcium40 mg
Iron0.7 mg
Magnesium6.5 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 119. The excerpt below is the record exactly as published.
MERINGUES. Whites of six eggs, nine ounces of powdered sugar, one-half pint of cream (whipped), three ounces of sugar with the cream, a slight flavoring of vanilla
Cook this with the app: pantry check, scaling, and the assistant.