vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Tapioca Pudding
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
440Calories
17 gProtein
59 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein17 g
Carbohydrates59 g
Fiber0.2 g
Sugars38 g
Total Fat20 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol324 mg
Sodium200 mg
Potassium474 mg
Calcium348 mg
Iron1.7 mg
Magnesium38 mg
Phosphorus398 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate36 mcg
Choline264 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 51. The excerpt below is the record exactly as published.
French Tapioca Pudding. — Scald one pint of milk over hot water. Stir in one-third of a cup of a quick cooking tapioca, mixed with a few grains of salt and one-fourth a cup of sugar. Stir and cook about ten minutes, then add very gradually to three eggs (or two whole eggs and the whites of two more), beaten very light and thick. Also add a grating of lemon rind and a tabtespoonful of butler
Cook this with the app: pantry check, scaling, and the assistant.