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Rhubarb Tapioca Pudding
From Boston Cooking-School cook book, 1896
Serves 7
Serves 6 to 8.
Presented as published in 1896. 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
535Calories
2 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein1.8 g
Carbohydrates132 g
Fiber3.1 g
Sugars47 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium287 mg
Potassium302 mg
Calcium133 mg
Iron5 mg
Magnesium16 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K28 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate24 mcg
Choline8.2 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 222. The excerpt below is the record exactly as published.
1% teaspoon salt 4 cup granulated sugar Boiling water Drain peaches, sprinkle with powdered sugar, and let stand 1 hour. To peach sirup, add enough boiling water to make 3 cups, heat to boiling point, and add tapioca, sugar, and salt. Cook in double boiler until transparent. Line a mold or pudding dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven (350° F.) 30 minutes. Cool slightly, turn on dish, and serve with whipped cream. Serves 8. 536 THE BOSTON COOKING-SCHOOL COOK BOOK RHUBARB TAPIOCA PUDDING 4 cup quick-cooking tapioca 3 cups rhubarb 14 cups boiling water 11% cups sugar
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