Pommes Meringues

Name: Pommes Meringues
Ingredients: two dozen apples; half a glass of water; six ounces of sugar; the peel of an orange; six whites of eggs; four ounces of sugar

From French dishes for American tables, 1886

Presented as published in 1886. 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

3679Calories

51 gProtein

859 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories3679 kcal

Protein51 g

Carbohydrates859 g

Fiber60 g

Sugars736 g

Total Fat35 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat7.3 g

Omega-30.1 g

Cholesterol1116 mg

Sodium449 mg

Potassium4608 mg

Calcium468 mg

Iron9 mg

Magnesium230 mg

Phosphorus1111 mg

Zinc6.3 mg

Copper1.7 mg

Manganese1.8 mg

Vitamin D6 mcg

Vitamin C279 mg

Vitamin A566 mcg

Vitamin E5.3 mg

Vitamin K27 mcg

Vitamin B62.3 mg

Vitamin B122.7 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)4.9 mg

Folate186 mcg

Choline1029 mg

Caffeine0 mg

Water4248 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 83. The excerpt below is the record exactly as published.

Pommes Meringues. Pare and cut in quarters two dozen apples, removing the core and pips. Put them in a saucepan on the fire with half a glass of water, six ounces of sugar, and the peel DESSERTS AND CAKES. j8i of an orange, grated. Reduce one half, stirring con- stantly ; then put them on the ice ; beat six whites of eggs very stiff, add to them four ounces of sugar

Cook this with the app: pantry check, scaling, and the assistant.