Recipes > Desserts > Meringues > Tapioca Meringue

Tapioca Meringue


  • 1 pint milk
  • 1 1/2 ounces tapioca
  • 1 ounce sugar
  • whites of 2 eggs
  • flavouring
  • 1 ounce beef suet


Wash the tapioca well in cold water, strain off the water, and put it into a pie dish. Chop the suet very finely and mix it in with the sugar; flavour with grated lemon peel or nutmeg, pour over the milk and mix well, stand in a very cool oven for two hours. Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set; serve cold. This meringue is very much improved if a few macaroons are broken up and laid on the top before the eggs are put on, or if a spoonful of raspberry jam is spread over.

Time: 2 hours.


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The Art of Living in Australia (1893).

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