vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringues
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Use well-seasoned wood for the baking board.
Presented as published in 1902. 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
698Calories
21 gProtein
156 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein21 g
Carbohydrates156 g
Fiber0 g
Sugars148 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium3 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 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)0.8 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 175. The excerpt below is the record exactly as published.
one pound of sif ted powdered sugar and the whites of twelve eggs. Beat the whites with a wire whisk until they become a perfectly smooth, substantial froth. Then with a spoon lightly mix in the sugar. Do not work the mixture any more than is necessary, else it will become soft and the meringues
Cook this with the app: pantry check, scaling, and the assistant.