Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringue with Strawberry Cream
From The encyclopaedia of practical cookery, 1892
Serves 4
A delightful dessert for strawberry lovers.
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
241Calories
0 gProtein
57 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories241 kcal
Protein0.2 g
Carbohydrates57 g
Sugars57 g
Total Fat2.4 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Cholesterol6.4 mg
Sodium1.9 mg
Potassium14 mg
Calcium5.2 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus4.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C2.7 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water7.7 g
Estimated from matched ingredients across 4 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 with. Strawberry Cream.— Mix a strawberry puree with |lb. of caster sugar, a few drops of prepared cochineal (see Colourings), and some whipped double cream
Cook this with the app: pantry check, scaling, and the assistant.