Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
291
Calories
7g
Protein
17g
Fat
29g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| 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
- one cup of sugar
- one half cup of butter
- a cup of stoned raisins
- one teacupful of tapioca
- four well-beaten egg
Directions
1
Soak over niglit one teacupful of tapioca ; add tlie yolks of four well-beaten egg.s, one cup of sugar, one
2
68 THE MISSOURI COOK BOOK.
3
pint of cream, and lastly, the whites, and a cup of stoned raisins. Bake in buttered pan. Serve warm, with brandy sauce. If eaten without sauce you must add to the above one half cup of butter. — 3frs. Charlie Smitli, Fayette, Mo.
By Fayette (Mo.). Baptist Church, Ladies of the ·
Recipe sourced from
internet_archive