vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Meringue
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
636Calories
13 gProtein
125 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein13 g
Carbohydrates125 g
Fiber1.7 g
Sugars76 g
Total Fat10 g
Saturated Fat4.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol203 mg
Sodium79 mg
Potassium379 mg
Calcium252 mg
Iron3.2 mg
Magnesium39 mg
Phosphorus304 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.5 mcg
Vitamin C18 mg
Vitamin A117 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate165 mcg
Choline173 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 45. The excerpt below is the record exactly as published.
RICE MERINGUE. One cup rice; boil in one pint of water; add one pint milk, yolks of three eggs, juice and grated rind of one lemon, sugar to taste; after baking beat whites of the eggs to a stiff froth ; add one cup sugar
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