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Pecan Meringues
From The Portland Woman's Exchange Cook Book, 1913
Serves 5
Presented as published in 1913. 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
345Calories
4 gProtein
43 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein3.7 g
Carbohydrates43 g
Fiber1.4 g
Sugars39 g
Total Fat18 g
Saturated Fat1.8 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol37 mg
Sodium25 mg
Potassium152 mg
Calcium52 mg
Iron1 mg
Magnesium29 mg
Phosphorus81 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.1 mcg
Choline30 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 79. The excerpt below is the record exactly as published.
Pecan Meringues. 1 cup pecans cut fairly fine. 1 cup sugar medium brown. 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.