French Tapioca Pudding

Name: French Tapioca Pudding
Ingredients: three tablespoons of tapioca; a pint of cold water; one quart of scalded milk; the yelks of three eggs; four tablespoons of sugar; a little salt

From Cooks in clover, 1889

Mrs. A. M. Collignon

Presented as published in 1889. 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

510Calories

19 gProtein

76 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein19 g

Carbohydrates76 g

Fiber0.3 g

Sugars52 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium233 mg

Potassium211 mg

Calcium104 mg

Iron3.1 mg

Magnesium23 mg

Phosphorus299 mg

Zinc2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate72 mcg

Choline441 mg

Caffeine0 mg

Water590 g

As published

This recipe was extracted from Cooks in clover (1889), page 35. The excerpt below is the record exactly as published.

French Tapioca Pudding. — Soak three table- spoons of tapioca over night, in a pint of cold water ; stir into this one quart of scalded milk, and boil, adding a little salt. Beat the yelks of three eggs and four tablespoons of sugar

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