Strawberry Meringue
From The Gertrude Bobbitt Circle cook book, 1948
Recipe by Mrs. W. C. Sparger
Presented as published in 1948. 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
618Calories
5 gProtein
153 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein4.7 g
Carbohydrates153 g
Fiber0 g
Sugars146 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium370 mg
Calcium40 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 16. The excerpt below is the record exactly as published.
STRAWBERRY MERINGUE CAKE 1/3 cup Crisco V2 cup milk 1 cup sugar IV2 euP flour */2 teaspoon salt 3 teaspoons baking powder 2 eggs V2 teaspoon vanilla Blend fluffy Crisco with sugar and eggs. Beat until light and frothy. Sift flour, baking powder and salt and add alternately with the milk. Add vanilla. Mix well. Turn into greased shallow cake pan (8"xl0") and bake in a hot oven (375 F.) 30 minutes. Cool and cut in 3" squares. Hollow out centers. Fill with vanilla ice cream and top with strawberry meringue. (May be served with strawberry meringue only.) STRAWBERRY MERINGUE 1 cup crushed strawberries 1 egg white 2/3 cup granulated sugar 1 teaspoon lemon juice
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