Meringues or Kisses

Name: Meringues or Kisses
Ingredients: one-fourth cup of powdered sugar for each white; for each white

From The home science cook book, 1902

Can be filled with cream after baking.

Presented as published in 1902. 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

532Calories

3 gProtein

133 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories532 kcal

Protein3.2 g

Carbohydrates133 g

Fiber0 g

Sugars130 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.6 mg

Potassium2.6 mg

Calcium1.3 mg

Iron0.1 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)0.1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.

Meringues or Kisses. Beat egg whites stiff, and fold in one-fourth cup of powdered sugar for each white

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