Meringue for a Pie
From Foods, their selection and preparation, 1935
Good meringue is tender and cuts easily.
Presented as published in 1935. 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
113Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein3.2 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium292 mg
Potassium0.6 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 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)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 298. The excerpt below is the record exactly as published.
Meringue for a Pie • The meringue should cover the filling and touch the side crust mately 2 tablespoons sugar to each egg white. One-eighth teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.