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Baked Indian Tapioca Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
613Calories
12 gProtein
114 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein12 g
Carbohydrates114 g
Fiber2.1 g
Sugars105 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol60 mg
Sodium1710 mg
Potassium1632 mg
Calcium575 mg
Iron4.1 mg
Magnesium247 mg
Phosphorus402 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate6.9 mcg
Choline74 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 96. The excerpt below is the record exactly as published.
BAKED INDIAN TAPIOCA PUDDING. 3 T. tapioca 2 T. butter 3 T. Indian meal 1 qt. milk 2-3 C. molasses 2 t. salt y2 C. sugar
Cook this with the app: pantry check, scaling, and the assistant.