vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringue Pudding
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
43Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein0.5 g
Carbohydrates8 g
Fiber0.1 g
Sugars5.6 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol7.8 mg
Sodium33 mg
Potassium18 mg
Calcium8.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline2.5 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 132. The excerpt below is the record exactly as published.
Meringue Pudding. Line a pudding dish with slices of sponge cake, put a layer of jelly or jam over it. Then pour over a custard
Cook this with the app: pantry check, scaling, and the assistant.