Meringue
From Shallowford cookery, 1951
Mrs. Mable B. Barber
Presented as published in 1951. 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
699Calories
19 gProtein
158 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein19 g
Carbohydrates158 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium812 mg
Calcium2.2 mg
Iron0.3 mg
Magnesium0.8 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 25. The excerpt below is the record exactly as published.
Meringue 1 stick margarine 4 heaping tablespoons 2 FCcups, sugar cocoa 6 eggs Zeecups emi Lic 2 heaping tablespoons 1 teaspoon vanilla flour flavoring Cream margarine and sugar. Add egg yolks. Add flour, cocoa and vanilla flavoring. When mixed well, add milk. Pour into two unbaked pie shells and bake at 350 degrees until firm. Meringue 6 egg whites | 3/4 cups sugar 1 teaspoon cream tartar *5 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.