vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apples Meringuees
From The table, 1889
Serves 6
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
128Calories
1 gProtein
30 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein0.9 g
Carbohydrates30 g
Fiber2.4 g
Sugars20 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol5.6 mg
Sodium27 mg
Potassium171 mg
Calcium11 mg
Iron0.2 mg
Magnesium8.1 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A8.2 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.7 mcg
Choline6.5 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 303. The excerpt below is the record exactly as published.
pples^ Meringuees. — Have six fine apples cooked as for No. 1169; dress them on a dessert-dish, filling the cavities with currant jelly (No. 1326); then decorate all round and the tops with meringue, prepared as for No. 1247, half the quantity being sufficient
Cook this with the app: pantry check, scaling, and the assistant.