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Chocolate Meringue
From How we cook in Tennessee .., 1906
Serves 2
A delightful addition to cream, custard, or cocoanut pie.
Presented as published in 1906. 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
164Calories
5 gProtein
16 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein4.9 g
Carbohydrates16 g
Fiber2.1 g
Sugars13 g
Total Fat9 g
Saturated Fat4.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium39 mg
Potassium139 mg
Calcium27 mg
Iron2.6 mg
Magnesium44 mg
Phosphorus100 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline79 mg
Caffeine10 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 118. The excerpt below is the record exactly as published.
Chocolate Meringue. — Melt one square Baker's chocolate, white of one egg
Cook this with the app: pantry check, scaling, and the assistant.