vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Peach Meringue Pie
From Harper's cook book encyclopædia, 1902
Serves 1
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
206Calories
14 gProtein
16 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein14 g
Carbohydrates16 g
Fiber2.3 g
Sugars13 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium162 mg
Potassium321 mg
Calcium62 mg
Iron2.3 mg
Magnesium24 mg
Phosphorus231 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C6.2 mg
Vitamin A196 mcg
Vitamin E1.1 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate56 mcg
Choline294 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 291. The excerpt below is the record exactly as published.
Peach Meringue Pie. — Select a pie- plate that is not too deep, and, after arranging a lower crust, fill with peaches halved, stoned, and pared; sprinkle sugar over them, and bake until done. Canned peaches will answer as well as fresh ones if some of the syrup from the can and a small quantity of sugar are added. When cool, spread over it the whites of two eggs
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