Meringues
From English and French cookery, 1890
Presented as published in 1890. 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
1231Calories
32 gProtein
228 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1231 kcal
Protein32 g
Carbohydrates228 g
Fiber0 g
Sugars227 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium357 mg
Potassium350 mg
Calcium142 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus495 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 78. The excerpt below is the record exactly as published.
Meringues. — Take h pound finely-powdered sugar, mix it lightly and expeditiously with 5 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.