vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Meringue
From Original White House Cookbook, 1887
Serves 6
Best served cool.
Presented as published in 1887. 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
128Calories
7 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein6.7 g
Carbohydrates14 g
Fiber1.5 g
Sugars13 g
Total Fat5.3 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol103 mg
Sodium80 mg
Potassium282 mg
Calcium118 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus154 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C4.2 mg
Vitamin A91 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline88 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 226. The excerpt below is the record exactly as published.
PEACH MERINGUE. Pare and quarter (removing stones) a quart of sound, ripe peaches ; place them all in a dish that it will not injure to set in the oven and yet be suitable to place on the table. Sprinkle the peaches with sugar, and cover them well with the beaten whites of three eggs. Stand the dish in the oven until the eggs have become a delicate brown, then remove, and, when cool enough, set the dish on ice, or 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.