Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 3 tablespoonfuls of tapi- 1 quart of milk
- 1 quart of milk
- 1 cup of sugar
- four tablespoonfuls of sugar
- 4 eggs
Directions
1
3 tablespoonfuls of tapi- 1 quart of milk;
2
oca ; 1 cup of sugar ;
3
4 eggs ; yi teaspoonf ul of vanilla.
4
Soak the tapioca over night; put it into the boil- ing milk; beat the yolks of the eggs with the sugar and add to the boiling mixture; boil for fifteen min- utes. Turn into a pudding dish and spread the top with a meringue made of the white of the eggs beaten to a stiff froth with four tablespoonfuls of sugar. Brown in the oven and eat with sweetened cream.
By Colville, Jessie Henderson. [from old catalog] ·
Recipe sourced from
internet_archive