Swiss Meringue
From The Raleigh cook book, 1907
Presented as published in 1907. 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
1977Calories
38 gProtein
403 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1977 kcal
Protein38 g
Carbohydrates403 g
Fiber0 g
Sugars403 g
Total Fat52 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1179 mg
Sodium433 mg
Potassium427 mg
Calcium176 mg
Iron5.5 mg
Magnesium38 mg
Phosphorus599 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 23. The excerpt below is the record exactly as published.
Swiss Meringue.—6 eggs; 2 cups of sugar; 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.