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Cherry and Tapioca Pudding
From The new Annie Dennis cook book, 1905
Serves 3
Raisins or plums may be substituted for cherries.
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
458Calories
5 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein4.9 g
Carbohydrates107 g
Fiber2.2 g
Sugars33 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium359 mg
Potassium570 mg
Calcium139 mg
Iron12 mg
Magnesium37 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate45 mcg
Choline4.7 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 152. The excerpt below is the record exactly as published.
Cherry and Tapioca Pudding Soak one cupful of tapioca over night in cold water. Place on the fire with one pint of boiling water. Stone one and one-half pounds of nice cherries
Cook this with the app: pantry check, scaling, and the assistant.