Meringue Cake
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
3797Calories
43 gProtein
734 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories3797 kcal
Protein43 g
Carbohydrates734 g
Fiber0 g
Sugars637 g
Total Fat89 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium2158 mg
Potassium1281 mg
Calcium1321 mg
Iron8.1 mg
Magnesium124 mg
Phosphorus1020 mg
Zinc4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9.2 mg
Folate201 mcg
Choline130 mg
Caffeine0 mg
Water675 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 24. The excerpt below is the record exactly as published.
MERINGUE CAKE 4 tbs. shortening 1 tsp. lemon or vanilla 3 cup sugar 3 cup milk 2 egg yolks 13 tsp. baking powder $ tsp. salt 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.