Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
303
Calories
15g
Protein
19g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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
- one quart new milk
- five table-spoonfuls of tapioca
- one tumbler- ful of rich cream
- one half tumblerful of wine
- four eggs beaten separately
Directions
1
Five table-spoonfuls of tapioca ; soak over night in one quart new milk, in the morning bring to a boil, then add one tumbler- ful of rich cream, one half tumblerful of wine, four eggs beaten separately, sugar and flavor to taste ; bake fifteen or twenty min- utes. When cold serve with cream. — Mrs. Wadi. Fithian.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive