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Rhubarb and Prune Tapioca Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Presented as published in 1907. 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
731Calories
6 gProtein
190 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein5.8 g
Carbohydrates190 g
Fiber17 g
Sugars112 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium1899 mg
Calcium220 mg
Iron2.6 mg
Magnesium100 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A85 mcg
Vitamin E1.3 mg
Vitamin K163 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate20 mcg
Choline30 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 75. The excerpt below is the record exactly as published.
Rhubarb and Prune Tapioca Pudding Remove the stones from 2 doz cooked prunes, and add i^ cup of the liquid in which the prunes were cooked, % cup sugar, and 1 pt chopped raw rhubarb. Boil 10 minutes, then add % cup tapioca
Cook this with the app: pantry check, scaling, and the assistant.