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Strawberry Flan with Meringue (Tarte de Fraises Meringuee)
From Cookery for every household, 1914
Serves 1
Serve on a round dish with a lace-edged paper under it.
Presented as published in 1914. 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
470Calories
15 gProtein
77 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein15 g
Carbohydrates77 g
Fiber1.1 g
Sugars48 g
Total Fat9.1 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium126 mg
Potassium767 mg
Calcium94 mg
Iron2 mg
Magnesium62 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C270 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline1.6 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 578. The excerpt below is the record exactly as published.
Strawberry Flan with Meringue (Tarte de Fraises Meringuee) 1 lb. strawberries. 2 or 3 table-sps. castor sugar. £ tea-sp. powdered cin- namon. 2 whites of egg. 2 or 3 drops vanilla. A flan or open tart of pastry.
Cook this with the app: pantry check, scaling, and the assistant.