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Meringued Peaches (Peches Meringu6es)
From Cookery for every household, 1914
Serves 6
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
73Calories
2 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein1.6 g
Carbohydrates15 g
Fiber0.6 g
Sugars10 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.1 mg
Sodium25 mg
Potassium60 mg
Calcium6.1 mg
Iron0.9 mg
Magnesium9.4 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.4 mcg
Choline3.6 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 736. The excerpt below is the record exactly as published.
Meringued Peaches (Peches Meringu6es) 6 or 8 pieces tinned peach. Slices of sponge cake. Preserved ginger. 2 whites of eggs. 2 table-sps. castor sugar. A few drops vanilla. Granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.