Plain Tapioca Cream
From La cuisine creole, 1885
Presented as published in 1885. 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
1348Calories
5 gProtein
144 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1348 kcal
Protein5 g
Carbohydrates144 g
Fiber1.4 g
Sugars5.1 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium50 mg
Potassium244 mg
Calcium174 mg
Iron2.4 mg
Magnesium16 mg
Phosphorus144 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline1.8 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 83. The excerpt below is the record exactly as published.
PLAIN TAPIOCA CEEAM. Boil the pearl tapioca as you do rice; when cool sweeten it to the taste, and grate nutmeg over it. Pour rich cream
Cook this with the app: pantry check, scaling, and the assistant.