Meringue
From The Wilson cook book, 1941
Presented as published in 1941. 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
453Calories
13 gProtein
103 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories453 kcal
Protein13 g
Carbohydrates103 g
Sugars100 g
Total Fat0.3 g
Sodium1 mg
Potassium2 mg
Calcium1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.5 mg
Water104 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 25. The excerpt below is the record exactly as published.
meringue and bake until brown in slow oven. Chocolate Pie (2 Pies) 2 oz. chocolate (Baker’s) 1% cups sugar 1 cup boiling water 12 stick butter Cook until mixed thoroughly. 1% cup corn starch dissolved in % cup milk. Add to other ingredients and cook until thick. Cool, add 4 beaten egg yolks. Place filling on cooked crust, which has been cooled. Add meringue and brown in slow oven 10 minutes. Meringue 4 egg whites beaten until stiff. Add 8 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.