vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringues
From Modern cookery, in all its branches, 1884
Serves 8
Fill with whipped cream or preserve once cooled.
Presented as published in 1884. 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
176Calories
2 gProtein
43 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories176 kcal
Protein2.4 g
Carbohydrates43 g
Sugars42 g
Total Fat0.1 g
Sodium0.4 mg
Potassium0.9 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.1 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 478. The excerpt below is the record exactly as published.
MERINGUES Whisk, to the firmest possible froth, the whites of six very fresh eggs, taking every pre- caution against a particle of the yolk falling in amongst them. Lay some squares or long strips of writing-paper closely upon a board or upon very clean tren- chers, which ought to be nearly or quite an inch thick, to pre- vent the meringues from re- ceiving any colour from the bottom of the oven. When all is ready, mix with the eggs three-quarters of a pound of the finest sugar
Cook this with the app: pantry check, scaling, and the assistant.