vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Raspberry Meringue
From Harper's cook book encyclopædia, 1902
Serves 1
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
672Calories
27 gProtein
97 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein27 g
Carbohydrates97 g
Fiber0 g
Sugars72 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium628 mg
Calcium150 mg
Iron4.6 mg
Magnesium67 mg
Phosphorus458 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D4 mcg
Vitamin C52 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 201. The excerpt below is the record exactly as published.
Raspberry Meringue. — Line a pie-plate with good, light pastry and bake in a quick oven. While still warm, spread thickly with red rasp- berries. Make a meringue of the whites of four eggs beaten stiff with 174 FRU ITS Strawberry Foam Raspberries, Prepared a half-cupful of powdered sugar, and when it is a froth stir lightly through it a half-pint of raspberries
Cook this with the app: pantry check, scaling, and the assistant.