Sugar Kisses

Name: Sugar Kisses
Ingredients: the whites of three eggs; powdered white sugar, a little at a time; two or three drops of essence of lemon

From La cuisine creole, 1885

Let them cool and place flat sides together.

Presented as published in 1885. 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

108Calories

12 gProtein

21 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories108 kcal

Protein12 g

Carbohydrates21 g

Fiber5.6 g

Sugars5 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium4 mg

Potassium276 mg

Calcium52 mg

Iron1.2 mg

Magnesium16 mg

Phosphorus32 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water256 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 97. The excerpt below is the record exactly as published.

SUOAR KISSES. Beat the whites of three eggs to a froth, then stir in powdered white sugar, a little at a time, till you hâve f ormed a very thick batter. Add two or three drops of essence of lemon

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