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
- ¼ cup pearl tapioca or 1½ tablespoons Minute Tapioca
- 2 cups scalded milk
- 2 eggs
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
Directions
1
Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg