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Shredded Wheat Biscuit and Strawberry Meringue
From The national course in home economics, 1917
Serves 6
Serve with cream.
Presented as published in 1917. 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
171Calories
5 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein5.1 g
Carbohydrates37 g
Fiber1.6 g
Sugars17 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.3 mg
Potassium530 mg
Calcium58 mg
Iron1.1 mg
Magnesium54 mg
Phosphorus116 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate5.4 mcg
Choline2.9 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 218. The excerpt below is the record exactly as published.
SHREDDED WHEAT BISCUIT AND STRAWBERRY MERINGUE. Pick over two quarts of ripe, juicy strawberries, put into a bowl and sugar thoroughly, an hour before wanted. Carefully divide three shredded wheat biscuits into halves, place in a pan in the oven and heat. Then butter lightly and moisten with strawberry juice; place in baking dish, add the strawberries (stewed or fresh), cover and return to the oven 306 CUSTARDS, CREAMS, DESSERTS, ETC. for five minutes. Have the whites of two eggs, beaten stiff with two tablespoonfuls of powdered sugar
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