Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- a quart of fresh milk over night
- a wineglass of brandy
- a pint of cream
- 4 small tablespoons of tapioca
- 4 eggs
- 1 lemon
Directions
_Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa._
Soak 4 small tablespoons of tapioca (not the pearl) in a quart of fresh milk over night. The next morning put this on the fire in a farina kettle, and when it comes to a boil add the yolks of 4 eggs, well beaten, and sugar to your taste. A wineglass of brandy, a pint of cream, and the grated peel of 1 lemon, then add the well beaten whites of the eggs. Heat the whole mixture in a farina kettle, then pour into a pudding dish and bake for ½ an hour in a pan of hot water.