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Apple Pie, Meringue
From The table, 1889
Serves 2
Presented as published in 1889. 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
219Calories
2 gProtein
50 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein1.5 g
Carbohydrates50 g
Fiber2.7 g
Sugars37 g
Total Fat2.8 g
Saturated Fat1.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium336 mg
Calcium33 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline3.1 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 264. The excerpt below is the record exactly as published.
Apple Pie9 Meringue. — Butter and line a pie-plate as for mince pie (No. 1082); put in a vessel one pound of apple sauce (No. 1328), one ounce of powdered sugar, and one ounce of corn-starch. Mix well for one minute, then grate in the rind of a sound lemon, squeezing in the juice as well ; add half a saltspoonful of grated nutmeg
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