Meringues
From The St. Mungo cookery book, 1904
Makes about 12 meringues.
Presented as published in 1904. 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
356Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories356 kcal
Protein13 g
Carbohydrates78 g
Sugars75 g
Total Fat0.2 g
Sodium0.8 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.5 mg
Water104 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 61. The excerpt below is the record exactly as published.
MERINGUES. Take the whites of 4 eggs, whisk till quite stiff, then with a spoon mix 6 tablespoonfuls of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.