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Meringues
From Cassell's dictionary of cookery, 1892
Serves 8
Ensure not to overwork the mixture.
Presented as published in 1892. 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
290Calories
6 gProtein
57 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein6.3 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium70 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.2 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 918. The excerpt below is the record exactly as published.
Meringues. — Take of finely-powdered sugar one pound, mix it lightly and ex- peditiously with eight well-whisked whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.