Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Quince | 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
- one pint sweet milk
- half cup of sugar in which one tablespoon of flour has been stirred
- one quart of milk to the tapioca
- two pieces
- a cup of pearl tapioca over night in sufficient water to cover
- a cup of sugar
- a tablespoonful of sugar
- a tablespoonful of lemon juice whipped up
- a tablespoonful of quince jelly
- three custards
- two well beaten eggs
- one tablespoon of flour has been stirred
- one table- spoon of butter has been melted
- three eggs
- one whole one
- four parts
- two out
- lemon rind
- lemon juice
Directions
sugar and eggs very light, then add butter and milk. Flavor with lemon. Beat whites with sugar to put on top after custards are cooked, then set in stove to brown. Makes three custards. — Miss Mary Woolfolk.
Custard Without Crust. — Two well beaten eggs, one pint sweet milk, half cup of sugar in which one tablespoon of flour has been stirred. Mix well and pour in vessel where one table- spoon of butter has been melted. Bake.
Tapioca Custard. — Soak a cup of pearl tapioca over night in sufficient water to cover. When ready to prepare the custard, drain off the water if any remains, and add one quart of milk to the tapioca; place in a double boiler and cook until transpar- ent; then add the well beaten yolks of three eggs or the yolks of two and one whole one, mixed with three-fourths of a cup of sugar. Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled ; flavor with a little vanilla and turn into a glass dish. Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly, or colored sugar prepared by mixing sugar with cranberry or raspberry juice and allowing it to dry. For variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or other flavor may be dispensed with, and the meringue flavored by beating a tablespoonful of quince jelly with the whites of the eggs.
Strawberry Shortcake. — Make the crust the same as baking powder biscuit, only use more shortening; divide the dough in four parts, roll out two pieces and put in pie tins. Spread them with butter; now roll the other two out and place them on top of the two in the tins. Place in oven and when done separate them by cutting through where they were buttered;
COOK WITH GAS