Farola Pudding

Name: Farola Pudding
Ingredients: FIVE ounces of farola (or tapioca); four ounces of castor sugar; one quart of milk; one stick of vanilla; the yolks of three eggs

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1250Calories

51 gProtein

160 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1250 kcal

Protein51 g

Carbohydrates160 g

Fiber0 g

Sugars161 g

Total Fat46 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol675 mg

Sodium585 mg

Potassium1679 mg

Calcium1285 mg

Iron2.7 mg

Magnesium135 mg

Phosphorus1282 mg

Zinc6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.9 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)1.2 mg

Folate71 mcg

Choline615 mg

Caffeine0 mg

Water976 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 89. The excerpt below is the record exactly as published.

FAROLA PUDDING FIVE ounces of farola (or tapioca), four ounces of castor sugar, one quart of milk, one stick of vanilla and the yolks of three eggs

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