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Strawberry Meringue Pudding
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
620Calories
22 gProtein
97 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein22 g
Carbohydrates97 g
Fiber3.8 g
Sugars49 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol179 mg
Sodium1877 mg
Potassium611 mg
Calcium406 mg
Iron4.5 mg
Magnesium68 mg
Phosphorus418 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2.7 mcg
Vitamin C38 mg
Vitamin A152 mcg
Vitamin E0.8 mg
Vitamin K33 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.7 mg
Folate106 mcg
Choline164 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 47. The excerpt below is the record exactly as published.
STRAWBERRY MERINGUE PUDDING. Dry bread crumbs, 3 cups. Sugar, % cup. Milk, 1 quart. Lemon, y2. Eggs, 4. Salt, y2 teaspoon. Melted butter, 1 tablespoon. Powdered sugar, y2 cup. Crushed strawberries, 1 cup
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