Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Indian Tapioca Pudding
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
327Calories
7 gProtein
60 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein6.9 g
Carbohydrates60 g
Fiber0.9 g
Sugars54 g
Total Fat7.6 g
Saturated Fat3.7 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol23 mg
Sodium554 mg
Potassium804 mg
Calcium317 mg
Iron1.8 mg
Magnesium115 mg
Phosphorus227 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate2.9 mcg
Choline42 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 59. The excerpt below is the record exactly as published.
INDIAN TAPIOCA PUDDING. Milk, 1 quart. Indian meal, 2 tablespoons. Sugar, y2 cup. Salt, 1 teaspoon. Molasses, 1/2 cup. Ginger, 1 teaspoon. Minute tapioca, 3 tablespoons. Scald the milk in a double boiler and stir into it the tapioca and meal mixed. Cook 10 minutes or until thickened. Remove from fire, add sugar, molasses, salt and ginger. Bake 1 hour and serve with whipped cream. COFFEE TAPIOCA. Cold coffee, 2 cups. Minute tapioca, 2 tablespoons. Sugar, 1/2 cup
Cook this with the app: pantry check, scaling, and the assistant.