Peach Meringue
From High-Street cook book, 1885
Hood's Sarsaparilla cures biliousness.
Presented as published in 1885. 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
323Calories
6 gProtein
77 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories323 kcal
Protein6.4 g
Carbohydrates77 g
Sugars75 g
Total Fat0.2 g
Sodium0.8 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.2 mg
Water52 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 26. The excerpt below is the record exactly as published.
Peach Meringue. Canned peaches— Pour over them an Icing of the beaten whiles of s; and six tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.