vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Meringue
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
117Calories
2 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein2.1 g
Carbohydrates26 g
Fiber2.4 g
Sugars21 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium181 mg
Calcium17 mg
Iron0.4 mg
Magnesium9.1 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C7.8 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6 mcg
Choline43 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 82. The excerpt below is the record exactly as published.
APPLE MERINGUE 4 large tart apples Grated rind of 1 lemon Va cup cold water White of 1 egg Sugar to taste 1 heaping tablespoon sugar Grated cocoanut
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