vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues a la Cream
From Cooking for profit, 1886
Serves 3
These can be filled with whipped cream or jellies and look well as cups.
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
732Calories
13 gProtein
154 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein13 g
Carbohydrates154 g
Fiber0.1 g
Sugars152 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium175 mg
Calcium60 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C13 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate54 mcg
Choline296 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 126. The excerpt below is the record exactly as published.
Meringues a la Cream. 1 pound of granulated sugar. 6 whites of eggs. Flavoring?- extract. 3 drops of acetic acid, or a pinch of tartaric, or a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.