Baked Tapioca Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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
1588Calories
38 gProtein
280 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1588 kcal
Protein38 g
Carbohydrates280 g
Fiber1.4 g
Sugars153 g
Total Fat47 g
Saturated Fat20 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol334 mg
Sodium1612 mg
Potassium1553 mg
Calcium1261 mg
Iron3.3 mg
Magnesium124 mg
Phosphorus1097 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A392 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B125.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.1 mg
Folate30 mcg
Choline322 mg
Caffeine0 mg
Water916 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 31. The excerpt below is the record exactly as published.
Baked tapioca pudding. Use pearl tapioca. Soak i hr. in cold water to cover ; drain, add to milk, and cook in double boiler 30 min. Beat egg slightly, add sugar and salt, then gradually pour over it the hot mixture. Flavor, pour into a buttered baking-dish, add butter
Cook this with the app: pantry check, scaling, and the assistant.