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Bird’s Nest Pudding
From Cookery for every household, 1914
Serves 6
Sago may be used instead of tapioca. Time to bake, 45 to 60 minutes. Sufficient for 4-5 persons.
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
123Calories
0 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein0.4 g
Carbohydrates32 g
Fiber2.1 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.9 mg
Potassium137 mg
Calcium14 mg
Iron0.3 mg
Magnesium7.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline5.3 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 661. The excerpt below is the record exactly as published.
Bird’s Nest Pudding 3 oz. tapioca. 5 or 6 small apples. 1J pts. cold water. Flavouring. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.