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Meringues (Shells)
From The new century cookery book, 1901
Serves 10
Presented as published in 1901. 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
218Calories
4 gProtein
45 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein3.8 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium43 mg
Potassium42 mg
Calcium17 mg
Iron0.5 mg
Magnesium3.7 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate14 mcg
Choline88 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 526. The excerpt below is the record exactly as published.
Meringues (Shells). — | lb. sifted sugar, 6 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.