vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues a la Chantilly
From The new century cookery book, 1901
Serves 6
Meringue shells can be stored in a dry place for several days.
Presented as published in 1901. 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
342Calories
6 gProtein
40 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein6.1 g
Carbohydrates40 g
Fiber0 g
Sugars38 g
Total Fat18 g
Saturated Fat9.4 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol196 mg
Sodium69 mg
Potassium96 mg
Calcium51 mg
Iron0.8 mg
Magnesium7.4 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline123 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 483. The excerpt below is the record exactly as published.
Meringues a la Chantilly . — 5 whites of eggs, \ lb. caster sugar, 3 dessertspoonfuls vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.