vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Meringue
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
479Calories
10 gProtein
91 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein10 g
Carbohydrates91 g
Fiber1.2 g
Sugars19 g
Total Fat7.4 g
Saturated Fat2.6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.2 g
Cholesterol275 mg
Sodium17 mg
Potassium130 mg
Calcium58 mg
Iron4.5 mg
Magnesium24 mg
Phosphorus201 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate242 mcg
Choline214 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 262. The excerpt below is the record exactly as published.
RICE MERINGUE. One cupful of carefully sorted rice boiled in water until it is soft ; when done, drain it so as to remove all the water ; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar and a little nutmeg
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