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Cherry Tapioca Pudding
From The New century cook book, 1899
Serves 2
Very nice cold.
Presented as published in 1899. 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
859Calories
3 gProtein
212 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories859 kcal
Protein3 g
Carbohydrates212 g
Fiber0.7 g
Sugars141 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium645 mg
Calcium51 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline0.9 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 137. The excerpt below is the record exactly as published.
Cherry Tapioca Pudding. One cup of tapioca washed and soaked over night. In the morning boil in double boiler until free from lumps, it takes about two to three hours, add one cup of sugar and one tea- spoonful vanilla; stone one quart of cherries
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