Banana and Tapioca Pudding

Name: Banana and Tapioca Pudding
Ingredients: two ozs. of tapioca; a pint of milk; 1 oz. of castor sugar; one egg (beaten); five peeled bananas; a little grated lemon rind

From The paper-bag cookery manual, 1911

Serve hot or cold, dredged with castor sugar.

Presented as published in 1911. 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

1211Calories

29 gProtein

239 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1211 kcal

Protein29 g

Carbohydrates239 g

Fiber16 g

Sugars127 g

Total Fat22 g

Saturated Fat11 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol244 mg

Sodium263 mg

Potassium2958 mg

Calcium672 mg

Iron3.4 mg

Magnesium227 mg

Phosphorus727 mg

Zinc3.7 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D5.7 mcg

Vitamin C55 mg

Vitamin A254 mcg

Vitamin E1.4 mg

Vitamin K3.2 mcg

Vitamin B62.6 mg

Vitamin B123.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)4.5 mg

Folate146 mcg

Choline293 mg

Caffeine0 mg

Water925 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Banana and Tapioca Pudding. Soak two ozs. of tapioca in water for one hour and drain. Then add a pint of milk, with 1 oz. of castor sugar, and one egg (beaten), also five peeled bananas cut into slices; a little grated lemon rind

Cook this with the app: pantry check, scaling, and the assistant.