vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Tapioca Pudding
From Magnet users cook book, 1920
Serves 2
—Mrs. Alex. Loomis, Consecon, Ont.
Presented as published in 1920. 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
593Calories
4 gProtein
132 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein4.1 g
Carbohydrates132 g
Fiber0.1 g
Sugars120 g
Total Fat7.1 g
Saturated Fat2.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Cholesterol275 mg
Sodium14 mg
Potassium32 mg
Calcium37 mg
Iron1 mg
Magnesium1.8 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate38 mcg
Choline209 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 27. The excerpt below is the record exactly as published.
CREAM TAPIOCA PUDDING. Take three tablespoons of tapioca, soak -in warm water for two hours, stir into 1 quart of boiling milk, let boil fifteen minutes. Beat together the yolks of three eggs and one cup of white sugar. Stir into the pudding and flavor to taste. Pour all into a baking dish. Beat the whites with three tablespoons of sugar
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