Bread Meringue
From 365 desserts, 1900
From 'Table Talk,' Philadelphia.
Presented as published in 1900. 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
3560Calories
123 gProtein
608 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories3560 kcal
Protein123 g
Carbohydrates608 g
Fiber30 g
Sugars312 g
Total Fat74 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat14 g
Omega-30.2 g
Cholesterol861 mg
Sodium3825 mg
Potassium2750 mg
Calcium2238 mg
Iron25 mg
Magnesium341 mg
Phosphorus2105 mg
Zinc13 mg
Copper1.4 mg
Manganese4 mg
Vitamin D13 mcg
Vitamin C129 mg
Vitamin A635 mcg
Vitamin E3.2 mg
Vitamin K29 mcg
Vitamin B61.6 mg
Vitamin B128.6 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)4.3 mg
Niacin (B3)30 mg
Folate569 mcg
Choline833 mg
Caffeine0 mg
Water1173 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 18. The excerpt below is the record exactly as published.
Bread Meringue. Beat the yolks of 4 eggs light, add gradu- ally 1 cup of granulated sugar, beating all the while, and the grated rind of one lemon. Mix 1 pt. of bread crumbs with 1 qt. of milk, pour this on the eggs and sugar. Mix well, and bake in a moderate oven until stiff. When done, make a meringue of the whites of 2 eggs and 4 tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.