vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mirangues
From Consult me, 1902
Serves 6
Put jam between two bottoms and let them dry in a warm place.
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
62Calories
6 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein5.9 g
Carbohydrates12 g
Fiber2.8 g
Sugars4.6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium138 mg
Calcium26 mg
Iron0.6 mg
Magnesium8 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 330. The excerpt below is the record exactly as published.
Whisk the whites of 9 eggs to a thick froth ; add the rind of 6 lemons grated fine, and a table-spoonful of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.