Meringues Filled with Preserved Walnuts
From Breakfasts and teas, 1907
Preserved walnuts are a rare treat.
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
1752Calories
38 gProtein
342 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1752 kcal
Protein38 g
Carbohydrates342 g
Fiber0 g
Sugars334 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium436 mg
Potassium422 mg
Calcium174 mg
Iron5.5 mg
Magnesium37 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 8. The excerpt below is the record exactly as published.
Meringues Filled with Preserved Walnuts. Beat the whites of six eggs to a stiff firm snow, stir into it three-fourths of a pound of powdered sugar, flavor with a little lemon or rose water
Cook this with the app: pantry check, scaling, and the assistant.