vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Tapioca Pudding
From The Rural cook book, 1907
Serves 2
A rich, yet delicate pudding.
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
464Calories
18 gProtein
67 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein18 g
Carbohydrates67 g
Fiber5.5 g
Sugars40 g
Total Fat21 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol324 mg
Sodium203 mg
Potassium554 mg
Calcium415 mg
Iron2.1 mg
Magnesium46 mg
Phosphorus404 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C65 mg
Vitamin A199 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate43 mcg
Choline268 mg
Caffeine0 mg
Water317 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.