Try this Tapioca Cream recipe, or contribute your own.
Suggest a better descriptionSource: Fannie Farmer Cookbook
Mix the tapioca, salt, 3 tbsp of the sugar, milk, and slightly beaten egg yolks in a heavy-bottomed pot. Let stand for 5 mins. Cook over medium heat, stirring constantly, for about 6 mins until the mixture comes to a full boil; remove from the heat. Beat the egg whites until foamy, then slowly add the remaining 2 tbsp of sugar and continue beating until stiff but not dry. Slowly stir the whites into the hot tapioca mixture, then add the vanilla and blend. Serve warm or cold.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 91 | ||
Calories from Fat: 27 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 2981.9mg | 103 % | |
Potassium 178.5mg | 5 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.8g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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