Meringues
From The Raleigh cook book, 1907
Presented as published in 1907. 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
7124Calories
13 gProtein
1814 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7124 kcal
Protein13 g
Carbohydrates1814 g
Fiber0 g
Sugars1774 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium36 mg
Calcium18 mg
Iron1.1 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 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)0.8 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 34. The excerpt below is the record exactly as published.
Meringues. if necessary). Cut strips of white paper about two inches wide and place on thin board. Whip the whites of the eggs to a stiff froth, stir in quickly the powdered sugar and drop a tablespoonful of the mixture at a time on the paper, taking care to have the meringues the same size, and not too close together. Strew over some sugar and finely- chopped almonds and bake in a moderate oven half an hour. When ‘they are a delicate brown, remove from the oven, take the slips of paper by the two ends and turn the meringues gently on the table. With a spoon take out the soft part, spread some clean paper on the board, turn the meringues upside down, and put them into the oven to harden and brown on the other side. When reaé, to use, fill with whipped cream, sweetened and flavored with vanilla. Two meringues can be joined together. 4 eggs, whites
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