Cream Tapioca Pudding

Name: Cream Tapioca Pudding
Ingredients: Soak three tablespoons of tapioca; into a quart of boiling milk; beat the yolks of four eggs; with a cup of sugar; add three tablespoons of prepared cocoanut; beat the whites of four eggs; stir in three tablespoons of sugar

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

1585Calories

56 gProtein

221 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1585 kcal

Protein56 g

Carbohydrates221 g

Fiber0.6 g

Sugars190 g

Total Fat55 g

Saturated Fat20 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol117 mg

Sodium422 mg

Potassium1484 mg

Calcium1213 mg

Iron0.7 mg

Magnesium122 mg

Phosphorus1007 mg

Zinc4.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A319 mcg

Vitamin E4.4 mg

Vitamin K1.3 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)1.1 mg

Folate2.8 mcg

Choline179 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 68. The excerpt below is the record exactly as published.

CREAM TAPIOCA PUDDING. Soak three tablespoons of tapioca in water over night) put the tapioca into a quart of boiling milk, and boil half an hoar; beat the yolks of foureggswith a cap of sugar; add three tablespoons of prepared cocoanut; stir in and boil ten minutes longer; pour into a pudding-dish; beat the whites of four eggs to a stiff froth, stir in three tablespoons of Bugar

Cook this with the app: pantry check, scaling, and the assistant.