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Canned Peach Meringue Pie

Name: Canned Peach Meringue Pie
Yield: 1 servings
Ingredients: One tea-cupful of water; One-half tea-cupful of sugar; One-half tea-cupful of peach juice; Two table-spoonfuls of corn-starch; One tea-spoonful of butter; One-half tea-spoonful of salt; Two eggs; Canned peaches

From The Pattern cook-book, 1890

Serves 1

Fresh peaches can be used instead of canned.

Presented as published in 1890. 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

229Calories

13 gProtein

22 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories229 kcal

Protein13 g

Carbohydrates22 g

Fiber0.1 g

Sugars21 g

Total Fat14 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol382 mg

Sodium1316 mg

Potassium177 mg

Calcium63 mg

Iron1.8 mg

Magnesium16 mg

Phosphorus203 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C23 mg

Vitamin A181 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate48 mcg

Choline294 mg

Caffeine0 mg

Water167 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 177. The excerpt below is the record exactly as published.

CANNED PEACH MERINGUE PIE. One tea-cupful of water. One-half tea-cupful of sugar. One-half tea-cupful of peach juice. Two table-spoonfuls of corn-starch. One tea-spoonful of butter. One-half tea-spoonful of salt. Two eggs. Canned peaches

Cook this with the app: pantry check, scaling, and the assistant.