Apple Meringue
From Dainty dinners and dishes for Jewish families, 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
557Calories
13 gProtein
108 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein13 g
Carbohydrates108 g
Fiber2.3 g
Sugars103 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium302 mg
Calcium66 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C7.2 mg
Vitamin A164 mcg
Vitamin E1.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline300 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 49. The excerpt below is the record exactly as published.
cooking apples. | 2 whites of eggs. 3 oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.