Boiled Tapioca Pudding

Name: Boiled Tapioca Pudding
Ingredients: i qt. milk (warmed); 3 tablespoonfuls tapioca; 4 eggs; sugar enough to sweeten

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

973Calories

57 gProtein

72 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories973 kcal

Protein57 g

Carbohydrates72 g

Fiber0.3 g

Sugars49 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium655 mg

Potassium1741 mg

Calcium1317 mg

Iron4 mg

Magnesium140 mg

Phosphorus1382 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate95 mcg

Choline762 mg

Caffeine0 mg

Water1014 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 30. The excerpt below is the record exactly as published.

Boiled Tapioca Pudding. Supper.— Cold Chicken. Thin Bread and Butter. Baked Sour Apples, Served Hot. Cake. Tea. Boiled Tapioca Pudding. — i qt. milk (warmed,) add 3 table- spoonfuls tapioca, boil together till soft. Add 4 eggs

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