vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Apple with Meringue (Meringue aux Pommes) a la Eldora
From The Swedish, French, American cook book, 1918
Serves 1
Serve with whipped cream.
Presented as published in 1918. 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
528Calories
53 gProtein
45 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories528 kcal
Protein53 g
Carbohydrates45 g
Fiber2 g
Sugars33 g
Total Fat8.4 g
Saturated Fat0.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium65 mg
Potassium340 mg
Calcium69 mg
Iron1.1 mg
Magnesium58 mg
Phosphorus109 mg
Zinc0.6 mg
Copper1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline21 mg
Caffeine0 mg
Alcohol9.3 g
Water371 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 502. The excerpt below is the record exactly as published.
Apple with Meringue ( Meringue aux Pommes ) a la Eldora To one cup apple sauce four tablespoons dissolved Cox’s gelatine, two tablespoons chopped almonds. Beat until light and creamy, put in a timbale mould that is round at the top. Beat up the whites of four eggs, add one tablespoon sugar to each egg, add two tablespoons brandy
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