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Silk Pudding
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
130Calories
0 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein0.1 g
Carbohydrates32 g
Fiber0.4 g
Sugars14 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium23 mg
Calcium14 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.5 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
Folate3.7 mcg
Choline3.1 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 61. The excerpt below is the record exactly as published.
Silk Pudding. Two oz. tapioca, 1J pints cold water, \ lb. red jam (rasp- berry or red currant jellies
Cook this with the app: pantry check, scaling, and the assistant.