Peach Meringue
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
1540Calories
40 gProtein
286 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1540 kcal
Protein40 g
Carbohydrates286 g
Fiber9.2 g
Sugars276 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium480 mg
Potassium1694 mg
Calcium710 mg
Iron4.8 mg
Magnesium126 mg
Phosphorus925 mg
Zinc5.4 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D7.7 mcg
Vitamin C25 mg
Vitamin A544 mcg
Vitamin E1.8 mg
Vitamin K19 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.6 mg
Folate107 mcg
Choline528 mg
Caffeine0 mg
Water1088 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 87. The excerpt below is the record exactly as published.
PEACH MERINGUE. Pare and quarter (removing stones) a quart of sound, ripe poaches, place them all in a dish that it will not injure to set in the oven and yet suitable to place on the table. Sprinkle the peaches with sugar, and oover them well with the beaten whites of three eggs. Stand the dish in the oven untU the eggs have become a delicate brown, then remove and, when cool enough, set on a dish of ice, in a very cool place. Take the yolks of the eggs, add to them a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.