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California Tapioca Pudding
From The Times cook book, no. 2, 1905
Serves 2
Serve with cream and sugar.
Presented as published in 1905. 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
455Calories
15 gProtein
72 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein15 g
Carbohydrates72 g
Fiber0.1 g
Sugars62 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium440 mg
Calcium331 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus349 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline190 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 106. The excerpt below is the record exactly as published.
CALIFORNIA TAPIOCA PUDDING. (Original.) Emilia Dundberg, 2400 South Flow- er street, Los Angeles.— Two tablespoons tapi- oca, soaked over night in a little water; in the morning add one-half cup sugar, one pint of milk, two eggs. Heat the milk; add the tapioca and boil twenty minutes; beat the yolks of the eggs, sugar, two teaspoons flour and little salt
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