Jelly Meringue
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
923Calories
8 gProtein
222 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories923 kcal
Protein7.6 g
Carbohydrates222 g
Fiber3.5 g
Sugars155 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium102 mg
Potassium246 mg
Calcium64 mg
Iron1.6 mg
Magnesium13 mg
Phosphorus61 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline33 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 33. The excerpt below is the record exactly as published.
JELLY MERINGUE 1 glass firm jelly Pinch of salt 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.