vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Meringue
From The national course in home economics, 1917
Serves 2
Recipe attributed to Mrs. Bertha Starr.
Presented as published in 1917. 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
628Calories
18 gProtein
109 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein18 g
Carbohydrates109 g
Fiber0.2 g
Sugars109 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium202 mg
Potassium486 mg
Calcium343 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus397 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0.5 mg
Vitamin A201 mcg
Vitamin E0.9 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline264 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 210. The excerpt below is the record exactly as published.
PEACH MERINGUE. Stew the peaches in a syrup of sugar and water until tender; remove and boil the syrup until thick, then pour over the peaches. Make a corn- starch custard of the yolks of three eggs, a pint of milk, two teaspoonfuls of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.