vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Tapioca Pudding
From The Swedish, French, American cook book, 1918
Serves 3
Serve hot or cold with whipped cream.
Presented as published in 1918. 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
547Calories
14 gProtein
95 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein14 g
Carbohydrates95 g
Fiber0.3 g
Sugars63 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium440 mg
Calcium336 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus348 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline191 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 559. The excerpt below is the record exactly as published.
Custard Tapioca Pudding {Pouding au Tapioca et au Flan) Three-quarters cup tapioca, wash well in cold water, leave to soak in three cups milk, then put in a double boiler and cook from half to one hour. In the meantime, stir the yolks of three eggs with three-quarters cup sugar
Cook this with the app: pantry check, scaling, and the assistant.