vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Meringue Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 2
If the door is closed, the sugar crust will be soft.
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
449Calories
9 gProtein
98 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein8.6 g
Carbohydrates98 g
Fiber7.2 g
Sugars74 g
Total Fat5.6 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium570 mg
Calcium59 mg
Iron1.8 mg
Magnesium31 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A91 mcg
Vitamin E0.8 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate52 mcg
Choline166 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 43. The excerpt below is the record exactly as published.
Apple Meringue Pudding. 1 teacupful Rice. 6 Apples. 2 Eggs. 3 tablespoonfuls sifted Sugar
Cook this with the app: pantry check, scaling, and the assistant.