English Tapioca Pudding

Name: English Tapioca Pudding
Ingredients: 1 cup tapioca; 3 pints fresh milk; 5 eggs; 2 spoonfuls butter; 1 cup sugar; 1/2 pound raisins; half the grated peel of 1 lemon

From The New York receipt book, 1882

Presented as published in 1882. 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

3260Calories

88 gProtein

594 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories3260 kcal

Protein88 g

Carbohydrates594 g

Fiber14 g

Sugars427 g

Total Fat94 g

Saturated Fat35 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.6 g

Omega-30.3 g

Cholesterol1168 mg

Sodium978 mg

Potassium4389 mg

Calcium2141 mg

Iron12 mg

Magnesium296 mg

Phosphorus2226 mg

Zinc10 mg

Copper0.9 mg

Manganese0.9 mg

Vitamin D19 mcg

Vitamin C58 mg

Vitamin A869 mcg

Vitamin E3.8 mg

Vitamin K8.7 mcg

Vitamin B61.8 mg

Vitamin B1210 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3.5 mg

Niacin (B3)3.6 mg

Folate146 mcg

Choline1027 mg

Caffeine0 mg

Water1624 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 6. The excerpt below is the record exactly as published.

English. Tapioca Pudding.— 1 cup tapioca, 3 pints fresh milk, 5 eggs, 2 spoonfuls butter, 1 cup sugar, £ pound raisins, seeded and cut in half, half the grated peel of 1 lemon

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