vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Tapioca Pudding
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
559Calories
29 gProtein
55 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein29 g
Carbohydrates55 g
Fiber0.1 g
Sugars43 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium871 mg
Calcium659 mg
Iron2 mg
Magnesium70 mg
Phosphorus691 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate48 mcg
Choline381 mg
Caffeine0 mg
Water507 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 91. The excerpt below is the record exactly as published.
Cream Tapioca Pudding — Three tablespoon- fuls tapioca, 4 eggs, 3 tablespoonfuls sugar, 3 tablespoonfuls prepared cocoanut, 1 quart milk
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