Americandessertvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Meringue Pie
From The new Annie Dennis cook book, 1905
Serves 3
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
232Calories
2 gProtein
46 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein2.1 g
Carbohydrates46 g
Fiber2 g
Sugars24 g
Total Fat5.8 g
Saturated Fat1.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol22 mg
Sodium106 mg
Potassium197 mg
Calcium17 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline6.8 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 154. The excerpt below is the record exactly as published.
Apple Meringue Pie Pare, slice thin and stew juicy apples with about a teacupful of cold water in the bottom of a kettle to prevent burning. When done, mas'h smoothly, sweeten to taste and flavor slightly with lemon juice. Cover the pie plates with delicate rich paste and fill with the apples, leaving one-quarter of an inch at the top. Bake by a steady, moderate fire until brown, then fill with a meringue made from the whites of two eggs and one tablespoonf ul of suga
Cook this with the app: pantry check, scaling, and the assistant.