vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringue of Pears
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or six persons.
Presented as published in 1892. 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
386Calories
8 gProtein
84 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein8.1 g
Carbohydrates84 g
Fiber15 g
Sugars57 g
Total Fat5.4 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium643 mg
Calcium73 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus158 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C21 mg
Vitamin A85 mcg
Vitamin E1.1 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate58 mcg
Choline172 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1126. The excerpt below is the record exactly as published.
Meringue of.— Pare, core, and halve a dozen pears, and stew them in sjTup until they are sufficiently tender to be pierced easily with a needle ; put them into a deep tart- dish which they will almost fill, and boil the syrup quickly until it is so much reduced that, when poured over the pears, it will only half cover them. Whisk the whites of four eggs to a solid froth. Stir into them four table-spoon- fuls of powdered and sifted sug
Cook this with the app: pantry check, scaling, and the assistant.