English Tapioca Pudding

Name: English Tapioca Pudding
Ingredients: One cup of tapioca; three pints fresh milk; five eggs; two spoonfuls of butter; one cup of sugar; half pound of raisins seeded and cut in half; half the grated peel of one lemon

From The universal cookery book, 1887

Presented as published in 1887. 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

3246Calories

88 gProtein

589 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories3246 kcal

Protein88 g

Carbohydrates589 g

Fiber13 g

Sugars426 g

Total Fat94 g

Saturated Fat35 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.5 g

Omega-30.3 g

Cholesterol1168 mg

Sodium977 mg

Potassium4320 mg

Calcium2128 mg

Iron11 mg

Magnesium292 mg

Phosphorus2218 mg

Zinc10 mg

Copper0.9 mg

Manganese0.9 mg

Vitamin D19 mcg

Vitamin C32 mg

Vitamin A868 mcg

Vitamin E3.7 mg

Vitamin K8.7 mcg

Vitamin B61.8 mg

Vitamin B1210 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3.5 mg

Niacin (B3)3.5 mg

Folate140 mcg

Choline1025 mg

Caffeine0 mg

Water1580 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 67. The excerpt below is the record exactly as published.

ENGLISH TAPIOCA PUDDING. English Tapioca Pudding. “One cup of tapioca, three pints fresh milk, five eggs, two spoonfuls of butter, one cup of sugar, half pound of raisins seeded and cut in half, half the grated peel of one lemon

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