Apple Meringue Pie
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Substitute peaches for apples in season.
Presented as published in 1902. 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
146Calories
10 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein9.6 g
Carbohydrates27 g
Fiber0 g
Sugars24 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium0.5 mg
Calcium0.2 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 74. The excerpt below is the record exactly as published.
APPLE MERINGUE PIE. Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or stov ]emon-poel with them for flavor), All crust and bake till «V s; spread over the apple a thick nuriagae reads by whipping to froth whites of three eggs for each pis, sweetening with three tablespoons powdered sugar; flavor with vanilla
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