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Lemon Meringue

Name: Lemon Meringue
Yield: 8 servings
Ingredients: 1 cupful of sugar, sifted; one cupful of cream; one tablespoonful of flour, sifted; the yolks of four eggs, well beaten; Grated rind of a lemon and all the juice

From The household gas cookery book, 1900

Serves 8

Presented as published in 1900. 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

240Calories

2 gProtein

29 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories240 kcal

Protein2.4 g

Carbohydrates29 g

Fiber0 g

Sugars26 g

Total Fat13 g

Saturated Fat6.9 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat0.4 g

Cholesterol129 mg

Sodium15 mg

Potassium43 mg

Calcium31 mg

Iron0.4 mg

Magnesium2.9 mg

Phosphorus56 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0.1 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate16 mcg

Choline73 mg

Caffeine0 mg

Water22 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 86. The excerpt below is the record exactly as published.

Lemon Meringue. — Grated rind of a lemon and all the juice ; the yolks of four eggs, well beaten ; i cup¬ ful of sugar, sifted; one cupful of cream; one table¬ spoonful of flour, sift

Cook this with the app: pantry check, scaling, and the assistant.