vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues
From Cookery for every household, 1914
Serves 6
Ensure the egg whites are beaten to the right consistency to avoid a curdled appearance. Meringues can be stored in a tin.
Presented as published in 1914. 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
188Calories
0 gProtein
45 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories188 kcal
Protein0.1 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat1.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol4.3 mg
Sodium1.4 mg
Potassium6.2 mg
Calcium3.1 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 734. The excerpt below is the record exactly as published.
A pinch of salt. 9 oz. castor sugar. | pt. double cream. 1 table-sp. sugar. A few drops of vanilla. Put the whites into a large basin, add a pinch of salt, and with a wire whisk beat them to a very stiff froth. Sieve the sugar, and mix it in gently and lightly with an iron or silver spoon. Place a sheet of white paper over a wooden board, or baking sheet of iron, in readiness to place the meringues
Cook this with the app: pantry check, scaling, and the assistant.