vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Tapioca Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
This pudding is also nice hot.
Presented as published in 1880. 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
474Calories
16 gProtein
68 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein16 g
Carbohydrates68 g
Fiber0.5 g
Sugars25 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium963 mg
Potassium737 mg
Calcium610 mg
Iron0.8 mg
Magnesium59 mg
Phosphorus496 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate2 mcg
Choline87 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 131. The excerpt below is the record exactly as published.
Cold Tapioca Pudding. Soak a cupful of tapioca over night in a quart of cold water. In the morning drain off all the water. Put the tapioca and a quart and half a pint of milk in the double boiler. After cooking forty-five minutes, add a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.