Lemon Meringue

Name: Lemon Meringue
Ingredients: One lemon; i cup of sugar; i cup of water; yolks of 2 eggs; I slice of bread without crust; i medium tablespoonful of butter

From Delicate dishes, 1896

Mrs. Russell H. Stevens.

Presented as published in 1896. 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

965Calories

8 gProtein

216 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories965 kcal

Protein8.2 g

Carbohydrates216 g

Fiber0.7 g

Sugars202 g

Total Fat22 g

Saturated Fat3.5 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol399 mg

Sodium170 mg

Potassium81 mg

Calcium118 mg

Iron2 mg

Magnesium13 mg

Phosphorus169 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.4 mg

Folate50 mcg

Choline279 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from Delicate dishes (1896), page 33. The excerpt below is the record exactly as published.

LEMON MERINGUE. One lemon, i cup of sugar, i cup of water, yolks of 2 eggs, I slice of bread without crust, i medium table- spoonful of butter

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