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Fruit Tapioca Pudding

Name: Fruit Tapioca Pudding
Yield: 3 servings
Ingredients: Tapioca, % cup.; Cold water, 2% cups.; Lemon juice, 1 tablespoon.; Fruit, 1 cup.; Salt, % teaspoon.; Sugar, 1^ cup.

From Vegetarian Cook Book, 1904

Serves 3

Presented as published in 1904. 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

479Calories

0 gProtein

123 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories479 kcal

Protein0.1 g

Carbohydrates123 g

Fiber0.2 g

Sugars101 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium204 mg

Potassium10 mg

Calcium12 mg

Iron0.5 mg

Magnesium2.8 mg

Phosphorus2.2 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2 mcg

Choline0.6 mg

Caffeine0 mg

Water205 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 46. The excerpt below is the record exactly as published.

FRUIT TAPIOCA PUDDING Tapioca, % cup. Cold water, 2% cups. Lemon juice, 1 tablespoon. Fruit, 1 cup. Salt, % teaspoon. Sugar, 1^ cup.

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