Meringues
From French dishes for American tables, 1886
For hot weather, chill the cream in ice.
Presented as published in 1886. 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
2113Calories
50 gProtein
399 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories2113 kcal
Protein50 g
Carbohydrates399 g
Fiber0 g
Sugars398 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium572 mg
Potassium567 mg
Calcium228 mg
Iron7.2 mg
Magnesium50 mg
Phosphorus792 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 93. The excerpt below is the record exactly as published.
Meringues. Beat the whites of eight eggs as stiff as possible, then mix with them lightly three quarters of a pound of sugar ; but do not beat them after adding the sugar. Fill a tablespoon with your beaten eggs, which place in oval form on a board slightly moistened and covered with a sheet of white paper ; continue until your eggs are all used, and place each spoonful about an inch apart from the other. Send to a very gentle oven, with the door shut, for about ten minutes, and, if sufficiently firm, remove them, turn them over on a pan, which put in a very gentle oven for about three quarters of an hour ; take them out, press them in the middle with your thumb, so as to render them hollow, and, when cold, fill them with whipped cream to which you have added two ounces of sugar and a teaspoonful of vanilla
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