vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Meringue
From Buckeye cookery, 1892
Serves 3
To be eaten warm with a rich sauce, or cold with sweetened cream.
Presented as published in 1892. 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
540Calories
19 gProtein
60 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein19 g
Carbohydrates60 g
Fiber0.6 g
Sugars39 g
Total Fat29 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol49 mg
Sodium130 mg
Potassium520 mg
Calcium402 mg
Iron0.2 mg
Magnesium41 mg
Phosphorus337 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C1 mg
Vitamin A110 mcg
Vitamin E3 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate1.5 mcg
Choline58 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 91. The excerpt below is the record exactly as published.
PEACH MERINGUE. Put on to boil a quart of milk, omitting half a cup with which to moisten two table-spoons of corn starch; when the milk boils, add the moistened corn starch; stir constantly till thick, then re- move from the fire; add one table-spoon butter, and allow the mix- ture to cool; then beat in the yolks of three eggs till the mixture seems light and creamy; add half a cup of powdered sugar. Cover the bottom of a well-buttered baking-dish with two or three layers — ARB OG ar Cos Roa of rich, juicy peaches
Cook this with the app: pantry check, scaling, and the assistant.