vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Tapioca Cream
From Mary Jane's cook book, 1916
Serves 3
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
847Calories
5 gProtein
200 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein5.4 g
Carbohydrates200 g
Fiber0.2 g
Sugars179 g
Total Fat5.8 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium64 mg
Potassium250 mg
Calcium207 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus166 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline29 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 60. The excerpt below is the record exactly as published.
MAPLE TAPIOCA CREAM. Tapioca, 1/2 cup. Eggs, 2. Milk, 1 pint. Maple sugar or syrup, 1 cup. Sugar, 1 cup. Salt, a pinch
Cook this with the app: pantry check, scaling, and the assistant.