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Meringues or Kisses

Name: Meringues or Kisses
Yield: 2 servings
Cuisine: French
Ingredients: 4 egg whites; 114 cups powdered sugar; Y4 teaspoon vanilla

From Boston Cooking-School cook book, 1896

Serves 2

Meringue Shells. Bake on wet board covered with paper, crush center or remove soft part with spoon. Place in oven to dry. Fill with whipped cream or ice cream, put another meringue on top. Serve with crushed strawberries, chocolate or other sauce. Filled with ice cream, these are called Meringues Glacées.

Presented as published in 1896. 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

377Calories

11 gProtein

85 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories377 kcal

Protein11 g

Carbohydrates85 g

Fiber0 g

Sugars81 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.7 mg

Potassium1.7 mg

Calcium0.8 mg

Iron0 mg

Magnesium0 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)0.4 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 291. The excerpt below is the record exactly as published.

MERINGUES OR KISSES 4 egg whites 114 cups powdered sugar or Y4 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.