vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Meringue
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
In helping this, strike the spoon well to the bottom of the dish.
Presented as published in 1898. 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
513Calories
7 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories513 kcal
Protein7.1 g
Carbohydrates127 g
Fiber6.2 g
Sugars113 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol7 mg
Sodium5.7 mg
Potassium446 mg
Calcium34 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0.8 mcg
Choline16 mg
Caffeine0 mg
Water466 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 344. The excerpt below is the record exactly as published.
Apple Meringue. — ( Family Recipe.) — Make a marmalade like that for Apple Charlotte, and a custard as on page 489. 496 USEFUL SWEET DISHES Choose a deep dish, lay the marmalade upon it, and then the custard. Whip the whites of three eggs with sugar till the froth is stiff
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