Sago and Tapioca Cream
From Domestic science (Clark, Cornell home economics), 1911
This recipe yields a delicate, foamy consistency.
Presented as published in 1911. 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
1333Calories
57 gProtein
164 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1333 kcal
Protein57 g
Carbohydrates164 g
Fiber0.2 g
Sugars149 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium656 mg
Potassium1746 mg
Calcium1316 mg
Iron3.9 mg
Magnesium141 mg
Phosphorus1382 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate95 mcg
Choline762 mg
Caffeine0 mg
Water1014 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 99. The excerpt below is the record exactly as published.
SAGO AND TAPIOCA CREAM 249 secured from the store so that pupils will be able to recognize them. Home Recipe. 2 tbsp. tapioca, 1 pt. milk, 2 yolks of eggs, J c. sugar, ^ s.s. salt, whites of 2 eggs and ^ tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.