Meringue Tarts
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
462Calories
10 gProtein
109 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein9.6 g
Carbohydrates109 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2644 mg
Potassium13 mg
Calcium1306 mg
Iron2.5 mg
Magnesium6.9 mg
Phosphorus486 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
Choline0 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 18. The excerpt below is the record exactly as published.
MERINGUE TARTS 3 egg whites 1 tsp. vanilla 1/8 tsp. salt 1 tsp. vinegar 5 tsp. baking powier 1 tsp. water Combine all ingredients and beat until stiff at high speed. Add very slowly: lc. sugar
Cook this with the app: pantry check, scaling, and the assistant.