Peach Meringue
From Physical culture cook book, 1901
Presented as published in 1901. 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
1502Calories
17 gProtein
255 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories1502 kcal
Protein17 g
Carbohydrates255 g
Fiber5.3 g
Sugars90 g
Total Fat50 g
Saturated Fat12 g
Monounsaturated Fat21 g
Polyunsaturated Fat13 g
Cholesterol202 mg
Sodium949 mg
Potassium665 mg
Calcium59 mg
Iron5 mg
Magnesium45 mg
Phosphorus213 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A301 mcg
Vitamin E5.3 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.4 mg
Folate135 mcg
Choline17 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 60. The excerpt below is the record exactly as published.
Peach Meringue. — Line a dish with cream crust, fill with canned peaches and bake one-half hour without a top crust'. Then add a meringue made of whites of three eggs beaten stiff with three tablespoonfuls pow- dered sugar
Cook this with the app: pantry check, scaling, and the assistant.