Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls of tapioca
- one quart of milk in a double boiler over the fire
- four eggs
Directions
1
Cover three tablespoonfuls of tapioca (over night) with cold water. In the morning pour off the water, and put into one quart of milk in a double boiler over the fire. Stir into it the yolks of four eggs with two-thiids of a cup or sugar and a little salt. Stir until it begins to thicken. When cool flavor with vanilla. Make a frosting of the whites of the eggs and drop over the top ; sprinkle over a little sugar. Put in the oven and brown lightly.
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] ·
Recipe sourced from
internet_archive