Meringues or Kisses
From Principles of cookery, 1910
For soft meringues on puddings, use half as much sugar.
Presented as published in 1910. 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
129Calories
0 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein0 g
Carbohydrates33 g
Fiber0 g
Sugars32 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium0.7 mg
Calcium0.3 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 86. The excerpt below is the record exactly as published.
Meringues or Kisses. Beat egg whites with a speck of cream of tartar. When stiff fold in one-fourth cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.