Pudding (Tapioca)
From Hilda's "where is it?" of recipes, 1891
Excellent.
Presented as published in 1891. 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
1014Calories
45 gProtein
119 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein45 g
Carbohydrates119 g
Fiber0.2 g
Sugars104 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium513 mg
Potassium1603 mg
Calcium1259 mg
Iron2.1 mg
Magnesium128 mg
Phosphorus1184 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.1 mg
Folate48 mcg
Choline468 mg
Caffeine0 mg
Water937 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 66. The excerpt below is the record exactly as published.
PUDDING (TAPIOCA). Soak two tablespoonfuls of tapioca in a quart of milk for four hours, then set it on the fire with two ounces of sugar and a little grated lemon-peel. When clear pour into a pudding-dish ; whip up two eggs
Cook this with the app: pantry check, scaling, and the assistant.