Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | 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 cup tapioca
- one-half cup water
- one-half pint grated pineapple
- one cup sugar
- one-fourth teaspoon cream of tartar
- one quart of whipping cream
- one cup of sugar
- one pint of ripe peaches
- one lemon
- three eggs
Directions
One cup tapioca, one-half cup water, one-half pint grated pineapple, one cup sugar, juice of one lemon, whites of three eggs, one-fourth teaspoon cream of tartar. Soak the tapioca over night in plenty of water ; cook tapioca with one-half cup water, pineapple, sugar and lemon juice until clear. Remove from stove and add the whites of eggs (well beaten) with the cream of tartar. When cool serve with whipped cream.
FROZEN DESSERTS
One quart of whipping cream, one cup of sugar, one pint of ripe peaches. Whip the cream until very stiff, add sugar and peaches. Place in a mold, wrap piece of oiled paper around the lid to keep salt from penetrat-
BETHANY UNION COOK BOOK 111
ing, pack in crushed ice (or snow) using three-fourths more ice than salt. Cover with blanket and let stand four hours. Mrs. \V. J. Stebbins.