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Meringue Tart

Name: Meringue Tart
Yield: 8 servings
Ingredients: 6 whites of eggs; 1 tsp. of vanilla; 2 cups of sugar; % tsp. of cream of tartar; 1 tbsp. of vinegar

From The art of German cooking and baking, 1922

Serves 8

Presented as published in 1922. 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

250Calories

5 gProtein

51 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories250 kcal

Protein4.7 g

Carbohydrates51 g

Fiber0 g

Sugars50 g

Total Fat3.7 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol140 mg

Sodium54 mg

Potassium104 mg

Calcium22 mg

Iron0.7 mg

Magnesium4.7 mg

Phosphorus74 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate18 mcg

Choline110 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 146. The excerpt below is the record exactly as published.

iERINGUE TART. 6 whites of eggs 1 tsp. of vanilla 2 cups of sugar % tsp. of cream of tartar 1 tbsp. of vinegar

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