Peach Meringue
From Arm & Hammer Soda book of valuable recipes, 1900
Presented as published in 1900. 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
1117Calories
19 gProtein
233 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1117 kcal
Protein19 g
Carbohydrates233 g
Fiber0 g
Sugars230 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium217 mg
Potassium212 mg
Calcium86 mg
Iron2.8 mg
Magnesium18 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 9. The excerpt below is the record exactly as published.
PEACH MERINGUE Take six mellow peaches peel and cut them into thin slices; mix with them one cup powdered sugar and put them into ten deep saucers. Cover over with meringue. For meringue beat up the whites of three eggs very stiff, adding one handful powdered sugar wThile beating. Stir into it very carefully a half cup more sugar, when done. After covering the peaches in the saucers with the meringue, sprinkle a little sugar and ground mace
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