vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Dresden Cream Meringue Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Presented as published in 1907. 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
604Calories
12 gProtein
107 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein12 g
Carbohydrates107 g
Fiber3.3 g
Sugars64 g
Total Fat13 g
Saturated Fat2.8 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol266 mg
Sodium117 mg
Potassium460 mg
Calcium87 mg
Iron2.6 mg
Magnesium48 mg
Phosphorus221 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C1.8 mg
Vitamin A114 mcg
Vitamin E3.4 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate49 mcg
Choline216 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 22. The excerpt below is the record exactly as published.
DRESDEN CREAM MERINGUE PIE. Put eight ounces of Sultana or seeded Malaga raisins with half a pint of sherry wine and two ounces of sugar in a stew pan, and let slowly sim- mer on the back of the stove till the raisins have absorbed all the wine and sugar. Line a deep custard pie tin or layer-cake tin with pufi-paste, and put a strip of the paste around the edge. Make a custard in the following manner: Take three pints of rich milk, twelve ounces of sugar, four ounces of almond paste, ten yolks and three ounces of cornstarch. Soften the almond paste with one egg
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