vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringues
From Practical household cookery, 1891
Serves 3
Can be filled with whipped cream or preserves.
Presented as published in 1891. 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
868Calories
25 gProtein
152 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein25 g
Carbohydrates152 g
Fiber0 g
Sugars152 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium279 mg
Calcium114 mg
Iron3.6 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 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)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 187. The excerpt below is the record exactly as published.
MERINGUES. Meringues, if put in a dry place, can be kept a long time, and may often be served with advantage as a sweet, if filled with either whipped cream or preserve ; therefore, whenever whites of eggs are to be had, they should be employed for the purpose. Whisk the whites of twelve eggs to a firm white froth ; then with a table-spoon mix veiy lightly one pound of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.