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Meringues
From Banquets of the nations, 1911
Serves 1
Can be made in advance if stored properly.
Presented as published in 1911. 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
1038Calories
32 gProtein
233 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories1038 kcal
Protein32 g
Carbohydrates233 g
Sugars226 g
Total Fat0.7 g
Sodium2.3 mg
Potassium4.5 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)1.2 mg
Water259 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 267. The excerpt below is the record exactly as published.
Meringues. Pound and sift half pound of lump sugar, whisk the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.