Meringues
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1840Calories
25 gProtein
400 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1840 kcal
Protein25 g
Carbohydrates400 g
Fiber0 g
Sugars396 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium287 mg
Calcium116 mg
Iron3.7 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 89. The excerpt below is the record exactly as published.
Meringues Ingredients : whites 4 eggs i| c. powdered sugar or \ tsp. vanilla i c. granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.