Rose Meringues
From 365 desserts, 1900
Presented as published in 1900. 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
1658Calories
57 gProtein
250 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1658 kcal
Protein57 g
Carbohydrates250 g
Fiber1.2 g
Sugars214 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium688 mg
Potassium1795 mg
Calcium1319 mg
Iron3.8 mg
Magnesium147 mg
Phosphorus1389 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D13 mcg
Vitamin C0.9 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate96 mcg
Choline772 mg
Caffeine0 mg
Water1043 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 49. The excerpt below is the record exactly as published.
Rose Meringues. Stir in 1 qt. of milk (simmering), the yolks of 4 eggs beaten with 4 tablespoonfuls of sugar, and then 2 tablespoonfuls of smooth cornstarch
Cook this with the app: pantry check, scaling, and the assistant.