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Danish Pudding, or Fruit Tapioca
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Alternative ingredients can be used.
Presented as published in 1884. 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
821Calories
2 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein2 g
Carbohydrates207 g
Fiber1.7 g
Sugars155 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5122 mg
Potassium44 mg
Calcium88 mg
Iron8.7 mg
Magnesium8.4 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate34 mcg
Choline4.2 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 201. The excerpt below is the record exactly as published.
Danish Pudding, or Fruit Tapioca. ^ cup pearl tapioca. 1 3^ cup sugar. \% pint boiling water. % tumbler currant jelly. 1 saltspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.