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Raspberry Tapioca Pudding
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
611Calories
3 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein3.1 g
Carbohydrates150 g
Fiber0.5 g
Sugars77 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium475 mg
Calcium62 mg
Iron2.2 mg
Magnesium59 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2 mcg
Choline0.6 mg
Caffeine0 mg
Water341 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 59. The excerpt below is the record exactly as published.
RASPBERRY TAPIOCA PUDDING. Tapioca, 1 cup. Raspberries, 1 quart. Sugar, 1 cup. Water.
Cook this with the app: pantry check, scaling, and the assistant.