vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Meringues
From The household cook book, 1902
Serves 3
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
569Calories
15 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein15 g
Carbohydrates133 g
Fiber4.7 g
Sugars120 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium326 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 354. The excerpt below is the record exactly as published.
APPLE MERINGUES.— Take 6 apples, peel, quarter and core them; set them over the fire in a sauce=pan, with 2 tablespoons of water, stirring occasionally until done; then mix 2 or 3 tablespoons of sugar with them, and arrange them into a mound in a silver or tin 4ish. Take the welhbeaten whites of 8 eggs, and add 8 oz. pul- verized suga
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