vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Meringue
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
861Calories
7 gProtein
204 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein6.8 g
Carbohydrates204 g
Fiber0.5 g
Sugars201 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium149 mg
Calcium52 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C2 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline149 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 104. The excerpt below is the record exactly as published.
The rhubarb left from the previous recipe. The yolks of the eggs left 1 cupful of sugar Teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.