vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringued Apples
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
339Calories
4 gProtein
76 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein4.2 g
Carbohydrates76 g
Fiber0 g
Sugars76 g
Total Fat3.4 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium48 mg
Potassium48 mg
Calcium19 mg
Iron0.6 mg
Magnesium4.2 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 20. The excerpt below is the record exactly as published.
MERINGUED APPLES Prepare as for baking. When cold fill centres with marmalade, or marshmallows, then cover with meringue made in proportion of four eggs to one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.