vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringue Tarts
From The national course in home economics, 1917
Serves 4
Josephine LaRue.
Presented as published in 1917. 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
145Calories
3 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein3.2 g
Carbohydrates28 g
Fiber0 g
Sugars28 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.5 mg
Magnesium3.1 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 154. The excerpt below is the record exactly as published.
MERINGUE TARTS. Take tarts of any preserved fruit and after beating the whites of two eggs to a froth mix very slowly with them one-quarter of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.