Tapioca Meringue
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1636Calories
67 gProtein
204 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1636 kcal
Protein67 g
Carbohydrates204 g
Fiber1.4 g
Sugars76 g
Total Fat61 g
Saturated Fat32 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol733 mg
Sodium770 mg
Potassium2417 mg
Calcium1913 mg
Iron5 mg
Magnesium194 mg
Phosphorus1784 mg
Zinc8.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A708 mcg
Vitamin E2.3 mg
Vitamin K0.5 mcg
Vitamin B61.2 mg
Vitamin B129.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.6 mg
Folate77 mcg
Choline703 mg
Caffeine0 mg
Water1419 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 17. The excerpt below is the record exactly as published.
TAPIOCA MERINGUE. One small cup of tapioca, three pints of milk, three eggs
Cook this with the app: pantry check, scaling, and the assistant.