vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tapioca Meringue
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
217Calories
3 gProtein
54 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein2.8 g
Carbohydrates54 g
Fiber3.3 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5 mg
Potassium219 mg
Calcium21 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline8.5 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 97. The excerpt below is the record exactly as published.
TAPIOCA MEEINGUE. Mrs. Spruance. One teacup of tapioca soaked in one and a half pints of warm water three hours ; peel and core eight tart apples ; fill apples with sugar, grating a little nutmeg or moistening with wine ; one hour before needed, pour the tapioca over the apples and bake, serving in the dish baked in ; the addition of the whites of four well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.