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Lemon Tapioca Pudding
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
105Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein0.6 g
Carbohydrates27 g
Fiber1.6 g
Sugars2.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium73 mg
Calcium23 mg
Iron0.7 mg
Magnesium5.8 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline2.9 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 80. The excerpt below is the record exactly as published.
LEMON TAPIOCA PUDDING. Soak over night a cup of large tapioca in a pint of water. In the morning make a rich lemonade with three juicy lemons
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