vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Tapioca Pudding
From The national course in home economics, 1917
Serves 2
The edge of the dish may be lined with puff paste.
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
497Calories
26 gProtein
50 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein26 g
Carbohydrates50 g
Fiber6.8 g
Sugars26 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol371 mg
Sodium297 mg
Potassium930 mg
Calcium739 mg
Iron2.2 mg
Magnesium76 mg
Phosphorus652 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D6.2 mcg
Vitamin C65 mg
Vitamin A278 mcg
Vitamin E1.2 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.8 mg
Folate43 mcg
Choline312 mg
Caffeine0 mg
Water532 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 194. The excerpt below is the record exactly as published.
BAKED TAPIOCA PUDDING. Wash four tablespoonfuls of tapioca in water, let it boil with one quart of milk and the thin rind of a lemon or an orange, or one inch of cinnamon. Pour it into a basin, let it get cold, sweeten it and take out the peel. Beat 270 PUDDINGS AND PUDDING SAUCES. it up with three eggs and an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.