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Peach Meringue

Name: Peach Meringue
Yield: 5 servings
Ingredients: ten whites of eggs; one pound of powdered sugar; three quarters of a pound of flour; some vanilla flavor; a spoonful of pastry cream; half of a peach cooked in syrup

From The Hotel St. Francis cook book, 1919

Serves 5

Presented as published in 1919. 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

775Calories

20 gProtein

147 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories775 kcal

Protein20 g

Carbohydrates147 g

Fiber0.5 g

Sugars92 g

Total Fat12 g

Saturated Fat4.2 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol377 mg

Sodium150 mg

Potassium274 mg

Calcium74 mg

Iron5.7 mg

Magnesium33 mg

Phosphorus281 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C1.2 mg

Vitamin A167 mcg

Vitamin E1.1 mg

Vitamin K1.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.9 mg

Folate158 mcg

Choline294 mg

Caffeine0 mg

Water113 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 161. The excerpt below is the record exactly as published.

Peach meringue Demi tasse Potage vert pre. Mix one pint of consomme tapioca with one quart ot puree of pea soup. Just before serving add some chopped chervil. Peach meringue. Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three- quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup ; or half of a preserved peach. Apricot meringue. Prepare in the same manner as peach meringue. Strawberry, blackberry or raspberry meringues. Prepare in the same manner as peach meringue, but use fresh uncooked berries. Patience (cake). Beat ten whites of eggs until firm, then add one pounc* of powdered sugar, three quarters of a pound of flour, and some vanilla flavor

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Cook this with the app: pantry check, scaling, and the assistant.