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Meringues
From The Institute cook book, 1913
Serves 1
When cool, remove carefully from the paper; dip a spoon in hot water; scoop out the inside; dust with powdered sugar and set away until serving time. Fill with ice cream or whipped cream and press together, leaving some of the cream visible.
Presented as published in 1913. 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
736Calories
19 gProtein
134 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein19 g
Carbohydrates134 g
Fiber0 g
Sugars130 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium213 mg
Calcium86 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 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
Water116 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 120. The excerpt below is the record exactly as published.
MERINGUES Whites of 3 eggs 1 cup powdered sugar ^ 1/2 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.