Meringues
From Culinary jottings, 1885
Presented as published in 1885. 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
989Calories
22 gProtein
231 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories989 kcal
Protein22 g
Carbohydrates231 g
Sugars226 g
Total Fat0.7 g
Sodium2.3 mg
Potassium4.5 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.8 mg
Water181 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 218. The excerpt below is the record exactly as published.
Meringues. Put the whites of seven eggs into a bowl, and whip them as stiffly as possible, add half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.