Orange Meringue
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
740Calories
35 gProtein
98 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein35 g
Carbohydrates98 g
Fiber14 g
Sugars74 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium1891 mg
Calcium872 mg
Iron2.6 mg
Magnesium137 mg
Phosphorus804 mg
Zinc4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C287 mg
Vitamin A375 mcg
Vitamin E2.3 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B123.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.4 mg
Folate213 mcg
Choline429 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 11. The excerpt below is the record exactly as published.
Orange Meringue. 3 oranges. 2 eggs. sugar to taste. 4-pint milk. J-oz. cornflour
Cook this with the app: pantry check, scaling, and the assistant.