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Spanish Meringues

Name: Spanish Meringues
Yield: 1 servings
Ingredients: Take the whites of eight eggs; one-half pound of powdered sugar; a pinch of salt

From The new home cook book, 1896

Serves 1

Presented as published in 1896. 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

1014Calories

26 gProtein

232 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1014 kcal

Protein26 g

Carbohydrates232 g

Fiber0 g

Sugars222 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.5 mg

Potassium4.5 mg

Calcium2.3 mg

Iron0.1 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from The new home cook book (1896), page 97. The excerpt below is the record exactly as published.

SPANISH MERINGUES. M. Take the whites of eight eggs ; beat until stiff ; add one- half pound of powdered sugar and a pinch of salt

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