Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Mace | not in our table | 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
- 1 cup sugar
- 2 tablespoons brandy are a good addition
- 1 gill wine
- 1 quart of cream which has been well chilled
- 1 cup of sugar
- 2 tablespoons of sugar
- 6 tablespoons tapioca 6 hours
- 1 quart milk
- 1 cup tapioca over night
- 3 tablespoons sugar
- a pint of cream
- 8 well beaten eggs
- 1 lemon
- 1 orange
- 1 even teaspoon cinnamon
- 3 lemons
- 6 eggs
- 1 small cup of tapioca j hour on back of stove
- 2 eggs hard
- 3 eggs
- 1 egg
- 2 eggs
- mace
- cinnamon
- salt
- lemon peel
Directions
Pare ^ poinul sweet potatoes and grate them; beat '{ cup butter to a cream with 1 cup sugar, and add 8 well beaten eggs ; stir in the potatoes, the juice and rind' of 1 lemon and 1 orange, \ teaspoon mace, 1 even teaspoon cinnamon, and } teaspoon salt; turn into a buttered dish, and bake in a moderate oven f hour. Serve hot or cold with sauce.
^ cup sherry and 2 tablespoons brandy are a good addition, if you use liquor.
Add 1 gill wine, the juice of 3 lemons, the beaten whites of 6 eggs, and sugar to taste to 1 quart of cream which has been well chilled. Whip stiffly and serve in glasses with cake.
Mrs. J. W. Brumage.
Instead of soaking tapioca before cooking, put directly into boiling water or milk, and it will have less of a starchy taste.
TAPIOCA PUDDING, NO. 1.
Mrs. Joe Winefordner.
Soak 1 small cup of tapioca J hour on back of stove, drain, put in a double boiler with H pints milk and boil 30 minutes. Beat the yolks of 2 eggs hard, add 1 cup of sugar, a little salt, and vanilla or lemon flavoring. Pour the pudding into the eggs, stir well, turn into buttered pudding dish, and bake 30 minutes in a slow oven. Make a meringue of the whites of the eggs and 2 tablespoons of sugar, flavoring as desired, and put back in the oven to brown. This pudding is good with a meringue top without the baking.
TAPIOCA PUDDING, NO. 2.
Mrs. James Monahan.
Soak 6 tablespoons tapioca 6 hours. Scald 1 quart milk, then add the tapioca, the yolks of 3 eggs, and k cup sugar. Stir and cook until tiiick. Remove from the lire, flavor with lemon extract, and add the well beaten whites of the eggs. Serve hot or cold,
182 OLD COUNTRY RECIPES AND NEW.
TAPIOCA PUDDING, NO. 3.
Mrs. Kemper.
Soak 1 cup tapioca over night ; add 1 cup sugar, 1^ cups water, the juice and grated rind of 1 lemon, and cook until clear. Add the stiffly beaten white of 1 egg. Pour into a dish, and spread over the top a frosting of the whites of 2 eggs and 3 tablespoons sugar, and serve very cold with cream.
Soak sponge 'cake in sweet wine. Wlien soaked drain off the excess. Make a custard of a pint of cream, yolks of 3 eggs and white of 1, sugar to taste and grated lemon peel. When cool, pour over the cake, beat the whites witli sugar and lemon juice and pile up over the dish.
If you do not use wine, orange juice will do, also any stale, delicate cake without icing.