vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peppermint Creams
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
148Calories
7 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein7.4 g
Carbohydrates30 g
Fiber2 g
Sugars24 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium143 mg
Calcium61 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A53 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline0 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 193. The excerpt below is the record exactly as published.
Peppermint Creams. Whites of 2 Eggs and as much Icing Sugar as will form a stiff paste, and a few drops Peppermint
Cook this with the app: pantry check, scaling, and the assistant.