vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apricot Meringue Pie
From Original White House Cookbook, 1887
Serves 6
Can be made into a tart without meringue.
Presented as published in 1887. 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
149Calories
1 gProtein
36 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories149 kcal
Protein1 g
Carbohydrates36 g
Sugars36 g
Total Fat0.9 g
Sodium0.4 mg
Potassium0.7 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E0.2 mg
Riboflavin (B2)0 mg
Water5.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 212. The excerpt below is the record exactly as published.
APRICOT MERINGUE PIE. A CANNED apricot meringue pie is made by cutting the apricots fine and mixing them with a half cup of sugar and the beaten yolk of an egg ; fill the crust and bake. Take from the oven, let it stand for two or three minutes, cover with a meringue made of the beaten white of an egg and one tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.