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Brazilian Pudding
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
133Calories
1 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein0.6 g
Carbohydrates31 g
Fiber0 g
Sugars29 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium41 mg
Potassium27 mg
Calcium20 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.8 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 420. The excerpt below is the record exactly as published.
BRAZILIAN PUDDING Make the preparation for tapioca pudding and pour it into a mould, clothed with sugar cooked to the caramel stage
Cook this with the app: pantry check, scaling, and the assistant.