Raspberry Tapioca Pudding

Name: Raspberry Tapioca Pudding
Ingredients: one pint of water; four tablespoonfuls of tapioca; one tablespoonful of lemon juice; one-third of a teaspoonful of salt; a pint and a half of raspberries

From Physical culture cook book, 1901

Presented as published in 1901. 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

526Calories

7 gProtein

122 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories526 kcal

Protein6.9 g

Carbohydrates122 g

Fiber0.4 g

Sugars20 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium785 mg

Potassium1077 mg

Calcium134 mg

Iron3.7 mg

Magnesium136 mg

Phosphorus189 mg

Zinc1.5 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C161 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

Folate4.6 mcg

Choline1.2 mg

Caffeine0 mg

Water1068 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 54. The excerpt below is the record exactly as published.

Raspberry Tapioca Pudding.— For a small mold of this pudding there will be re- quired one pint of water, four tablespoonfuls of tapioca, one tablespoonful of lemon juice, one-third of a teaspoonful of salt, and a pint and a half of raspberries

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