Meringues
From 365 desserts, 1900
If the oven is too hot, they will swell and fall.
Presented as published in 1900. 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
955Calories
13 gProtein
230 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories955 kcal
Protein13 g
Carbohydrates230 g
Fiber0 g
Sugars222 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium8.2 mg
Potassium4.5 mg
Calcium8.6 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 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)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 23. The excerpt below is the record exactly as published.
Meringues. Beat the whites of four eggs to a very stiff froth ; stir in carefully eight ounces of pow- dered sugar, one teaspoonful of vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.