Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Cream Meringue Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Serve chilled for best flavor.
Presented as published in 1907. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories1 kcal
Protein0 g
Carbohydrates0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium1.1 mg
Potassium0.9 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water0.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards. The excerpt below is the record exactly as published.
Raspberry cream meringue pie
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