vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringue
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
161Calories
11 gProtein
28 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein11 g
Carbohydrates28 g
Fiber0 g
Sugars26 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium15 mg
Calcium1.1 mg
Iron0 mg
Magnesium1 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline0.5 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 74. The excerpt below is the record exactly as published.
meringue made from the stiffly beaten whites. of 2 eggs mixed with 2 tablespoonfuls of sugar. Place in a slow oven to brown the meringue. 152 THE FAEM COOK AND EULE BOOK Pastry Shells In baking pastry shells use a very hot oven to prevent the pastry from shrinking out of shape. Either line a pie tin with the pastry or place it over the inverted tin^ or for small pastry cups or tarts, arrange it over inverted muffin tins. Prick the pastry with the tines of a fork. Rhubarb Pie Cut the washed stalks of rhubarb in i/o inch pieces. Cover the tin with pastry, dredge the rhubarb with flour and arrange in the tin. Sprinkle liberally with sugar, cover with pastry and bake. Meringue 2 egg whites 2 teaspoonfuls lemon juice or 2 tablespoonfuls sugar % teaspoonful vanilla
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