Caramel Tapioca
From A text-book of cooking, 1915
Chopped nuts may be added to the dessert just before turning into the serving dishes.
Presented as published in 1915. 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
1417Calories
22 gProtein
291 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1417 kcal
Protein22 g
Carbohydrates291 g
Fiber0.7 g
Sugars227 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium1426 mg
Potassium816 mg
Calcium646 mg
Iron2.2 mg
Magnesium66 mg
Phosphorus597 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline235 mg
Caffeine0 mg
Water477 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 47. The excerpt below is the record exactly as published.
CARAMEL TAPIOCA 1 cnpf ul sugar J teaspoonful salt 1 pint milk 1 egg \ cupful granulated tapioca \ teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.