vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Date Meringue
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
1142Calories
37 gProtein
209 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1142 kcal
Protein37 g
Carbohydrates209 g
Fiber18 g
Sugars182 g
Total Fat25 g
Saturated Fat7.9 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium360 mg
Potassium1834 mg
Calcium229 mg
Iron6.7 mg
Magnesium128 mg
Phosphorus636 mg
Zinc3.9 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D5 mcg
Vitamin C0.9 mg
Vitamin A400 mcg
Vitamin E2.7 mg
Vitamin K6.9 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.1 mg
Folate161 mcg
Choline749 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 212. The excerpt below is the record exactly as published.
DATE MERINGUE. Beat the whites of five eggs to a stiff froth, add three tablespoonfuls of sugar, one-half pound of dates
Cook this with the app: pantry check, scaling, and the assistant.