Tapioca Meringue
From The art of living in Australia, 1893
This meringue is improved if a few macaroons are broken up and laid on top before the eggs are put on.
Presented as published in 1893. 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
939Calories
29 gProtein
89 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories939 kcal
Protein29 g
Carbohydrates89 g
Fiber0.4 g
Sugars54 g
Total Fat52 g
Saturated Fat27 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol450 mg
Sodium330 mg
Potassium879 mg
Calcium665 mg
Iron2.5 mg
Magnesium71 mg
Phosphorus697 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.7 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate49 mcg
Choline383 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 231. The excerpt below is the record exactly as published.
TAPIOCA MERINGUE. 1 pint Milk 2d. 1^ oz. Tapioca ^d. 1 oz. Sugar ^d. Whites of 2 Eggs . . . .Id. Flavouring ..... ^d. 1 oz. Eeef Suet
Cook this with the app: pantry check, scaling, and the assistant.