vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringue Slices
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Another method includes cutting the strips with the meringue before baking.
Presented as published in 1907. 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
464Calories
6 gProtein
64 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein6.1 g
Carbohydrates64 g
Fiber0 g
Sugars1.2 g
Total Fat21 g
Saturated Fat5.2 g
Monounsaturated Fat9 g
Polyunsaturated Fat5.3 g
Cholesterol85 mg
Sodium399 mg
Potassium105 mg
Calcium20 mg
Iron1.6 mg
Magnesium9.8 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A68 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate41 mcg
Choline1.2 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 53. The excerpt below is the record exactly as published.
MERINGUE SLICES. Take a thin sheet of baked sponge cake; spread with fruit jam, and cut in strips two inches wide. Lay on top of the jam, with bag and tube, four strips of meringue, to cover the jam. On top of this put three strips; then two; then one, in taper- ing fashion. Dust with sugar
Cook this with the app: pantry check, scaling, and the assistant.