vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues a la Chantilly
From The new century cookery book, 1901
Serves 6
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
296Calories
4 gProtein
40 gCarbs
14 gFat
Full nutrition (26 nutrients)
Calories296 kcal
Protein3.6 g
Carbohydrates40 g
Fiber0 g
Sugars38 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat2.9 g
Cholesterol41 mg
Sodium10 mg
Potassium39 mg
Calcium27 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Water46 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, aboict % pint cream
Cook this with the app: pantry check, scaling, and the assistant.