Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
78
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
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
- 4 large spoonfuls of tapioca
- 4 eggs
- salt
Directions
1
4 large spoonfuls of tapioca, i quart of milk, yolks of 4 eggs, i cup sugar. Cover tapioca with cold water and soak over night. Set milk on stove to warm. Beat yolks of eggs and sugar together, stir into the warm milk with pinch of salt, then stir in tapioca. Beat whites to a stiff froth and stir into the custard. Flavor with lemon or vanilla.
2
MRS. G. A. BILLINGS.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive