Meringue Cream Tart, No. 1
From Luncheons, 1902
Presented as published in 1902. 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
5620Calories
59 gProtein
917 gCarbs
197 gFat
Full nutrition (33 nutrients)
Calories5620 kcal
Protein59 g
Carbohydrates917 g
Fiber3.5 g
Sugars256 g
Total Fat197 g
Saturated Fat48 g
Monounsaturated Fat85 g
Polyunsaturated Fat51 g
Cholesterol808 mg
Sodium3793 mg
Potassium1240 mg
Calcium250 mg
Iron17 mg
Magnesium105 mg
Phosphorus701 mg
Zinc4.5 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A655 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.7 mg
Niacin (B3)15 mg
Folate416 mcg
Choline33 mg
Caffeine0 mg
Water817 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 57. The excerpt below is the record exactly as published.
MERINGUE CREAM TART, No. 1 Make meringues (see page 150) of oblong shape, three inches long and two inches wide. After the tops are firm, break in the bottoms in order to dry the insides. Trim the edges of a round layer of sponge-cake, spread it M'ith jam of any kind, arrange the meringues around it, and at the moment of serving fill the center of the tart with whipped cream. Flavor the cream, if desired. It will take a dozen meringues to make the crown. Arrange the crown as follows : Put half a cupful of sugar and a quarter cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.