vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues with Cream
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
326Calories
5 gProtein
67 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein4.8 g
Carbohydrates67 g
Fiber0 g
Sugars67 g
Total Fat4.9 g
Saturated Fat1.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol143 mg
Sodium55 mg
Potassium58 mg
Calcium24 mg
Iron0.7 mg
Magnesium5 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 734. The excerpt below is the record exactly as published.
Meringues with Cream (Meringues a la Creme) 3 whites of eggs. A pinch of salt. 9 oz. castor sugar. | pt. double cream. 1 table-sp. sugar. A few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.