vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringued Apples
From The new Kentucky home cook book, 1884
Serves 2
Serve with sauce.
Presented as published in 1884. 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
235Calories
13 gProtein
13 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein13 g
Carbohydrates13 g
Fiber1.4 g
Sugars9.5 g
Total Fat15 g
Saturated Fat6 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol385 mg
Sodium145 mg
Potassium235 mg
Calcium70 mg
Iron1.8 mg
Magnesium18 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C3.6 mg
Vitamin A162 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline297 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 131. The excerpt below is the record exactly as published.
MERINGUED APPLES. Pare, core, and stew the apples, then line a dish with sponge-cake or bread soaked in milk or cream. Place the apples in the dish, filling up the places of the cores with sweetmeats. Take four eggs, separate them, beat with the yelks a coffee-cupful of cream seasoned with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.