vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rice and Apples with Meringue, a la Digre
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
491Calories
5 gProtein
114 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein5.2 g
Carbohydrates114 g
Fiber5.4 g
Sugars57 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8 mg
Potassium394 mg
Calcium40 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate137 mcg
Choline16 mg
Caffeine0 mg
Alcohol3.1 g
Water483 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 522. The excerpt below is the record exactly as published.
Rice and Apples with Meringue, a la Digre Riz aux Pommes, garnis'de Meringue, a la Digre Cook one cup rice in two cups water, two tablespoons brandy, and five tablespoons sugar, from ten to fifteen minutes. Cut six apples in thin slices
Cook this with the app: pantry check, scaling, and the assistant.