vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Meringue
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
55Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein0.2 g
Carbohydrates14 g
Fiber0.7 g
Sugars12 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium56 mg
Calcium3.2 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus6.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline2.1 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 406. The excerpt below is the record exactly as published.
APPLE MERINGUE. Stew and sweeten ripe, juicy, tart apples ; mash smooth and flavor with lemon juice or grated peel, and put in a dessert dish for tea. Spread over the apple a thick meringue, made by beating to a stiff froth the whites of three eggs and three tablespoonfuls of powdered sugar ; flavor with vanilla
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