vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Meringue
From The economical cook book, 1905
Serves 6
Serve cold with cream.
Presented as published in 1905. 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
212Calories
4 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein3.7 g
Carbohydrates53 g
Fiber4.8 g
Sugars43 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium328 mg
Calcium21 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A7.3 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline12 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 99. The excerpt below is the record exactly as published.
Apple Meringue. Peel, eore and slice a dozen fine large tart apples, put them oyer the fire in a preserying-kettle, with a teacup of cold water ; stew them until soft, press them through a cullender, sweeten to your taste and flayor with the grated rind of a lemon ; put them in a pudding-dish ; make a meringue of the whites of three eggs, beaten to a stiff froth with three heaping tablespoons of sugar
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