vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch Meringue
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
605Calories
19 gProtein
96 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein19 g
Carbohydrates96 g
Fiber0.5 g
Sugars87 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium613 mg
Calcium443 mg
Iron1.4 mg
Magnesium49 mg
Phosphorus464 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.5 mcg
Vitamin C9.2 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate35 mcg
Choline255 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 461. The excerpt below is the record exactly as published.
CORN STARCH MERINGUE. Four eggs, one quart of milk, three-quarters of a cup of sugar, four teaspoonfuls of corn starch, half a cup of jelly or jam
Cook this with the app: pantry check, scaling, and the assistant.