Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
288
Calories
14g
Protein
13g
Fat
26g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 2 tablespoonfuls pearl vo teaspoonful salt tapioca 1 pint milk
- 1 pint milk
- 2 eggs yolks of 2 eggs v^ teaspoonful vanilla vs cupful of sugar soak the ta
- 2 eggs v^ teaspoonful vanilla vs cupful of sugar soak the tapioca in enough
- salt
Directions
1
2 tablespoonfuls pearl Vo teaspoonful salt
2
tapioca 1 pint milk ,
3
Whites of 2 eggs Yolks of 2 eggs
4
V^ teaspoonful vanilla Vs cupful of sugar
5
Soak the tapioca in enough hot water to cover it in a bouble boiler. When the w^ater is absorbed, add milk and cook until soft. Beat eggs, sugar and salt; add and cook 2 or 3 minutes. Remove from the fire and add the beaten whites. When cool, flavor.
6
Mrs. W. E. Ranger.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive