Meringues
From Lillian Massey school recipes, 1913
For kisses, shape with a small star tube, decorate and bake 30 minutes.
Presented as published in 1913. 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
532Calories
29 gProtein
54 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein29 g
Carbohydrates54 g
Fiber0 g
Sugars3.1 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium326 mg
Potassium512 mg
Calcium130 mg
Iron4.6 mg
Magnesium42 mg
Phosphorus397 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.4 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water912 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 44. The excerpt below is the record exactly as published.
MERINGUES. Whites 4 eggs. 4 ce. fruit sugar. 4 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.