vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chilled Rice Meringue
From The Toronto Cook Book, 1915
Serves 2
This is delicious.
Presented as published in 1915. 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
619Calories
15 gProtein
116 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein15 g
Carbohydrates116 g
Fiber1.4 g
Sugars114 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium166 mg
Potassium506 mg
Calcium342 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus353 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C27 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline193 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.
Chilled Rice Meringue One cup boiled rice, one pint milk, two eggs, one cup sugar, one lemon
Cook this with the app: pantry check, scaling, and the assistant.