vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Coffee Meringue Pudding
From Cookery for every household, 1914
Serves 4
The coffee used must be strong, in order to give a good flavour to the pudding. Scraps of plain white cake or macaroons may be used instead of the sponge cake. Sufficient for 3 or 4 persons. Probable cost, 9 d.
Presented as published in 1914. 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
542Calories
6 gProtein
78 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein5.8 g
Carbohydrates78 g
Fiber2.6 g
Sugars65 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat4 g
Polyunsaturated Fat3.2 g
Cholesterol34 mg
Sodium112 mg
Potassium260 mg
Calcium118 mg
Iron1.7 mg
Magnesium47 mg
Phosphorus163 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A34 mcg
Vitamin E1.7 mg
Vitamin K18 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline59 mg
Caffeine11 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 663. The excerpt below is the record exactly as published.
Coffee Meringue Pudding 1 oz. butter. | oz. cornflour. 3 gills coffee and milk. 2 eggs. 2 or 3 sponge cakes. 2 table-sps. apricot jam. Sugar
Cook this with the app: pantry check, scaling, and the assistant.