vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Tapioca Pudding
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
128Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein0.7 g
Carbohydrates31 g
Fiber0.7 g
Sugars3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1706 mg
Potassium14 mg
Calcium31 mg
Iron3.1 mg
Magnesium2.7 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline1.3 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 109. The excerpt below is the record exactly as published.
Baked Tapioca Pudding. — Butter a quart pudding dish, cover the bottom with tart apples, pared and cored, and pour over them a cup of tapioca that has been soaked for several hours and drained. Add a dust of salt and a cup of boiling water. Sift a tablespoonful of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.