Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry Jam | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Currant | not in our table | 0 |
| Brandy | 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 of pearl tapioca in 1 cup of water over night
- 1 cup of water over night
- 3 cupfuls of cold water
- 1 cup of sugar
- 1 cup currant jelly
- 2 cups sr
- 1 quart fresh milk
- 1 quart cream
- 1 gill brandy
- 1 teaspoon vanilla
- 2 cups of sugar
- 1 quart rich cream
- 1 quart of new milk
- 1 teaspoon of vanilla
- a cup of strawberry jam
- 8 eggs
- 4 maccaroons
- 8 eggs into 2 cups of sugar
- 4 maccaroons fine
Directions
Soak 1 cup of pearl tapioca in 1 cup of water over night. In the morning put it in the double boiler and add 3 cupfuls of cold water; cook slowly until it becomes transparent, then add 1 cup of sugar and 1 cup currant jelly or a cup of strawberry jam. Let it get very cold and serve with sweetened cream.
MRS. BELLE JOHNSON'S ROMAN PUDDING.
8 eggs, 2 cups sr.gar, 1 quart fresh milk, 1 quart cream, 4 maccaroons, 1 gill brandy, 1 teaspoon vanilla. Beat stiff the yolks of 8 eggs into 2 cups of sugar, rcU 4 maccaroons fine, add to the eggs and stir in. Add 1 quart rich cream, stir in well, also 1 quart of new milk, add 1 teaspoon of vanilla and freeze. When ready to serve turn out in dish, first placing several long lady finders on botton of dish. The maccaroon should be dried in the hot oven to roll well. Add the whites beaten to a stiff froth just before putting cream into the freezer.