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Meringues in Pyramid
From The encyclopaedia of practical cookery, 1892
Serves 6
Serve as a decorative dessert.
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
161Calories
0 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories161 kcal
Protein0.2 g
Carbohydrates41 g
Fiber3.7 g
Sugars38 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium0.8 mg
Calcium14 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 520. The excerpt below is the record exactly as published.
Meringues in Pyramid. — Put 8oz. of caster sugar into a basin, and mix in 2 table-spoonfuls of water and loz. of gum arabic
Cook this with the app: pantry check, scaling, and the assistant.