Pear Meringue
From Blue Ribbon cook book, 1905
Other canned fruits can be prepared in the same way.
Presented as published in 1905. 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
1801Calories
12 gProtein
456 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1801 kcal
Protein12 g
Carbohydrates456 g
Fiber21 g
Sugars401 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium68 mg
Potassium862 mg
Calcium68 mg
Iron3 mg
Magnesium53 mg
Phosphorus92 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.2 mg
Folate13 mcg
Choline25 mg
Caffeine0 mg
Water1139 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 59. 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 put them in a dish. Beat the whites of 3 eggs toa stiff froth, add sugar
Cook this with the app: pantry check, scaling, and the assistant.