Apple Meringue with Raisins

Name: Apple Meringue with Raisins
Ingredients: 7 or 8 apples; 1 package of seeded raisins; some sugar; nutmeg; the whites of 3 eggs; 3 tablespoons of powdered sugar; flavored with lemon juice

From Purity flour cookbook, 1917

Presented as published in 1917. 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

803Calories

13 gProtein

202 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories803 kcal

Protein13 g

Carbohydrates202 g

Fiber16 g

Sugars164 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium0.8 mg

Potassium1151 mg

Calcium64 mg

Iron0.9 mg

Magnesium51 mg

Phosphorus140 mg

Zinc0.6 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A25 mcg

Vitamin E0.7 mg

Vitamin K7.6 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.2 mg

Folate3.1 mcg

Choline44 mg

Caffeine0 mg

Water1184 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 35. The excerpt below is the record exactly as published.

APPLE MERINGUE WITH RAISINS Pare core and place in deep plate 7 or 8 apples, mix | package of seeded raisins, chopped fine, with 'mon sugar and nutmeg, and fill the apples with the mixture. Sprinkle sugar over the top, add water aough to cover the bottom of the pan. Bake until the apples are tender, cover with meringue made of he whites of 3 eggs beaten with 3 tablespoons of powdered sugar, flavored with lemon juice

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