Meringues
From Dainty dinners and dishes for Jewish families, 1907
Meringue cases can be filled with various fillings.
Presented as published in 1907. 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
948Calories
13 gProtein
229 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories948 kcal
Protein13 g
Carbohydrates229 g
Fiber0 g
Sugars222 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium4.5 mg
Calcium2.3 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)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 55. The excerpt below is the record exactly as published.
MERINGUES. 4 whites of eggs. | £ lb. icing sugar
Cook this with the app: pantry check, scaling, and the assistant.