Meringues, or Kisses
From The easiest way in housekeeping and cooking, 1881
Slip a thin knife under each one and fill with jelly or whipped cream.
Presented as published in 1881. 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
665Calories
19 gProtein
115 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein19 g
Carbohydrates115 g
Fiber0 g
Sugars114 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium217 mg
Calcium86 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 115. The excerpt below is the record exactly as published.
Meringues, or Kisses. Whites of three eggs beaten to a stiff froth ; quarter of a pound of sifted powdered sugar ; a few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.