Meringue for Lemon Pie

Name: Meringue for Lemon Pie
Ingredients: Whites of three eggs; one-half teaspoonful orange or vanilla extract; one-third cup granulated sugar

From Durham cook book ..., 1921

Recipe by Mrs. Arthur Cole.

Presented as published in 1921. 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

312Calories

10 gProtein

69 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories312 kcal

Protein9.6 g

Carbohydrates69 g

Fiber0 g

Sugars67 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.9 mg

Potassium4.7 mg

Calcium0.9 mg

Iron0 mg

Magnesium0.5 mg

Phosphorus0.1 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)0.4 mg

Niacin (B3)0 mg

Folate0 mcg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 52. The excerpt below is the record exactly as published.

MERINGUE FOR LEMON PIE. Whites of three eggs, one-half teaspoon- ful orange or vanilla extract, one-third cup granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.