vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringue Tarts
From The encyclopaedia of practical cookery, 1892
Serves 6
Serve hot or cold.
Presented as published in 1892. 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
99Calories
2 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein2.1 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium25 mg
Calcium9.6 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 521. The excerpt below is the record exactly as published.
Meringue Tarts. — Have ready some tarts made of any pre- served fruit or jam. In the meantime, whisk the whites of two eggs to a froth, adding slowly 4oz. of sugar and a little lemon or vani'la flavouring
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