Meringues
From The Chapel Hill cook book, 1935
Recipe by Mrs. George Howard.
Presented as published in 1935. 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
1677Calories
22 gProtein
406 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories1677 kcal
Protein22 g
Carbohydrates406 g
Fiber0 g
Sugars402 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium15 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus0.3 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)0.8 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.
MERINGUES 7 eggs (whites only) 1 teaspoon vanilla 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.