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Chocolate Meringue Pyramid, a la Eldora
From The Swedish, French, American cook book, 1918
Serves 4
Can be served on a foundation of sponge cake.
Presented as published in 1918. 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
165Calories
1 gProtein
20 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories165 kcal
Protein1.2 g
Carbohydrates20 g
Fiber0 g
Sugars13 g
Total Fat8.4 g
Saturated Fat5.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium89 mg
Potassium16 mg
Calcium86 mg
Iron0.7 mg
Magnesium3.3 mg
Phosphorus123 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline1.9 mg
Caffeine0 mg
Alcohol1.2 g
Water5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 517. The excerpt below is the record exactly as published.
Chocolate Meringue Pyramid, a la Eldora Meringue au Chocolat en Pyr amide, a la Eldora Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.