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The King's Meringues
From The century cook book, 1894
Serves 8
Meringues should be served on a light, low stand decorated with gum-paste oak leaves.
Presented as published in 1894. 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
235Calories
3 gProtein
57 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories235 kcal
Protein3.2 g
Carbohydrates57 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.1 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 131. The excerpt below is the record exactly as published.
The King's Meringues. These meringues are the tra- ditional and indispensable entremets of the family dinners of the Prussian court. For this reason they are called the king's meringues. They are made with a very fine merin- gue-paste, according to a process specially observed in the royal kitchens. The preparation for meringue is composed in the propor- tions of a pound of sugar to eight whites of eggs, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.