vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Tapioca Custard
From Dora's cook book, 1888
Serves 9
Presented as published in 1888. 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
580Calories
16 gProtein
98 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein16 g
Carbohydrates98 g
Fiber0.2 g
Sugars79 g
Total Fat20 g
Saturated Fat7.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol219 mg
Sodium188 mg
Potassium554 mg
Calcium430 mg
Iron1.2 mg
Magnesium45 mg
Phosphorus419 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline189 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 69. The excerpt below is the record exactly as published.
FROZEN TAPIOCA CUSTARD. Soak seven ounces of tapioca in one quart of milk ; when soft, boil two quarts of milk sweetened with one and one-fourth pounds of sugar; then add the tapioca. ¥ \ we 228 DORA'S COOK BOOK. and let it cook fifteen minutes; then stir in two ounces of butter and eight well beaten eggs
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