vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creamed Tapioca
From The art of cookery, 1899
Serves 3
Flavor with vanilla when cold.
Presented as published in 1899. 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
487Calories
4 gProtein
112 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein4.3 g
Carbohydrates112 g
Fiber0.5 g
Sugars69 g
Total Fat3.4 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium444 mg
Potassium53 mg
Calcium34 mg
Iron1.4 mg
Magnesium6.3 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline99 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 107. The excerpt below is the record exactly as published.
Creamed Tapioca. — Soak a cup of tapioca in two cups of cold water for several hours. Drain, and put it into two cups of boiling milk, with a cup of sugar and half a teaspoonful of salt. Simmer gently for fifteen minutes. Puddings. 235 or until the tapioca is transparent, then add two eggs beaten very light
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