Peach Meringue
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
I think it nice cold without baking if it is brought to a boil after the yolks are in.
Presented as published in 1895. 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
767Calories
19 gProtein
118 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein19 g
Carbohydrates118 g
Fiber0.2 g
Sugars101 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol587 mg
Sodium217 mg
Potassium213 mg
Calcium89 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus303 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A332 mcg
Vitamin E1.9 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline444 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 66. The excerpt below is the record exactly as published.
Peach Meringue. Put on in a double boiler one quart of new milk; take out enough of it to wet two tablespoons of corn starch; when the milk boils stir in the starch till cooked; remove from the fire and- stir in one table- spoon sweet butter; let it cool a little and add the well beaten yolks of three eggs; beat till light and creamy; add one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.