vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Meringue
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
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
464Calories
38 gProtein
76 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein38 g
Carbohydrates76 g
Fiber0 g
Sugars63 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium584 mg
Potassium207 mg
Calcium22 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 177. The excerpt below is the record exactly as published.
Strawberry Meringae The whites of seven eggs, seven tablespoons of powdered sugar, a quarter of a teaspoon of salt, and half a cup of pre- served strawberri
Cook this with the app: pantry check, scaling, and the assistant.