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Pear Meringue
From The household cook book, 1902
Serves 3
Other canned fruits can be prepared the same way.
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
569Calories
8 gProtein
131 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein7.9 g
Carbohydrates131 g
Fiber14 g
Sugars107 g
Total Fat5.6 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium581 mg
Calcium68 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus152 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C19 mg
Vitamin A84 mcg
Vitamin E1.1 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate54 mcg
Choline169 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 311. The excerpt below is the record exactly as published.
PEAR MERINGUE — Cook 8 canned pears in their syrup until clear and the syrup is thickened, then lay them in a glass dish, or one that may be sent to the table. Beat the whites of 3 eggs to a stiff froth with sugar
Cook this with the app: pantry check, scaling, and the assistant.