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Martha Washington Pudding Recipe
|Pie cherries||1 Can (10 oz)|
|Sugar||1 Cup (16 tbs)|
|Quick tapioca||2 Tablespoon|
|Eggs||2 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sifted cake flour||1⁄2 Cup (8 tbs)|
Calories 238 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.55 g2.7%
Trans Fat 0 g
Cholesterol 70.5 mg
Sodium 43.9 mg1.8%
Total Carbohydrates 53 g17.8%
Dietary Fiber 1.2 g4.7%
Sugars 39.5 g
Protein 3 g6.9%
Vitamin A 2.2% Vitamin C 5.5%
Calcium 1.7% Iron 6.9%
*Based on a 2000 Calorie diet
Add 3/4 cup sugar and tapioca.
Bring to a boil over medium heat, stirring constantly.
Reduce heat; simmer for 5 minutes, stirring constantly.
Pour into 1 1/2-quart casserole.
Combine egg whites, cream of tartar and salt in bowl; beat until stiff.
Beat egg yolks until thick and light, beating in 1/3 cup sugar.
Fold into egg whites; fold in flour.
Pour over cherry mixture.
Bake at 325 degrees for 45 minutes.