Pancakes with Meringue

Name: Pancakes with Meringue
Ingredients: six small pancakes; raspberry jam; the whites of four eggs; four ounces of powdered sugar

From Louis' every woman's cook book, 1910

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

1617Calories

26 gProtein

335 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1617 kcal

Protein26 g

Carbohydrates335 g

Fiber3.5 g

Sugars267 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium389 mg

Potassium525 mg

Calcium177 mg

Iron5.1 mg

Magnesium37 mg

Phosphorus457 mg

Zinc2.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C28 mg

Vitamin A320 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.3 mg

Folate129 mcg

Choline621 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 51. The excerpt below is the record exactly as published.

PANCAKES WITH MERINGUE ^ Prepare six small pancakes, cover them with raspberry jam, and roll them up. Cut each roll in two, and place them on a slightly buttered baking-dish. Beat the whites of four eggs to a stiff froth, then mix into it carefully four ounces of powdered sugar

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