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Meringued Apples (Pommes MeringuSes)
From Cookery for every household, 1914
Serves 3
Ensure apples are undercooked to prevent breaking.
Presented as published in 1914. 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
575Calories
7 gProtein
132 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein7.4 g
Carbohydrates132 g
Fiber4.8 g
Sugars121 g
Total Fat5.6 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium429 mg
Calcium49 mg
Iron1.2 mg
Magnesium23 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A87 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate30 mcg
Choline161 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 735. The excerpt below is the record exactly as published.
Meringued Apples (Pommes MeringuSes) 6 or 7 apples. f Meringue. Sugar. Water. J 3 whites of eggs. Lemon juice. j £ lb. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.