Corn-starch Meringue
From 365 tasty dishes, 1906
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
656Calories
24 gProtein
73 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein24 g
Carbohydrates73 g
Fiber0 g
Sugars73 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium732 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 23. The excerpt below is the record exactly as published.
Corn-starch Meringue. Scald I pint of milk, add 2 scant table- spoonfuls of corn-starch mixed to a smooth paste with cold milk, stir until smooth and thick, cover and cook for half an hour. Beat together the yolks of 3 eggs, 2 tablespoonfuls of sugar and ^ of a teaspoonful of salt ; add to the corn-starch and stir for five minutes ; then flavor and turn into a pudding dish. Cover with a meringue made by whipping the whites of the eggs to a stiff glossy froth with 3 tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.