vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Meringue
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
393Calories
13 gProtein
63 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein13 g
Carbohydrates63 g
Fiber0.4 g
Sugars46 g
Total Fat10 g
Saturated Fat3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium148 mg
Potassium850 mg
Calcium133 mg
Iron2.9 mg
Magnesium70 mg
Phosphorus263 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D1.5 mcg
Vitamin C268 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate39 mcg
Choline223 mg
Caffeine0.8 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 161. The excerpt below is the record exactly as published.
Strawberry Meringue Cover the bottom of a baking dish with slices of stale cake, dipped in milk. Stem a quart of straw- berries, and put over; sprinkle freely with sugar and set in the stove until a syrup is formed. Take out, and spread with meringue made of the beaten whites of three eggs and three tablespoonfuls of sugar
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