vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Tapioca Pudding
From The Pattern cook-book, 1890
Serves 3
This pudding is to be eaten cold without sauce.
Presented as published in 1890. 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
582Calories
19 gProtein
91 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein19 g
Carbohydrates91 g
Fiber0.1 g
Sugars83 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium997 mg
Potassium582 mg
Calcium440 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus461 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline254 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 186. The excerpt below is the record exactly as published.
CREAM TAPIOCA PUDDING. The following recipe will make enough for seven per- sons. The pudding is a most satisfactory one and is to be eaten cold without sauce. Three table-spoonfuls of pearl tapioca. Three table-spoonfuls of prepared cocoanut. One tea-spoonful of salt. One quart of milk. Four eggs. One cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.