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Tanglewood Pudding
From The Times cook book, no. 2, 1905
Serves 4
Serve cold.
Presented as published in 1905. 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
528Calories
7 gProtein
125 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein7.1 g
Carbohydrates125 g
Fiber5 g
Sugars73 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol57 mg
Sodium40 mg
Potassium720 mg
Calcium36 mg
Iron1.9 mg
Magnesium58 mg
Phosphorus101 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C16 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate45 mcg
Choline55 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 114. The excerpt below is the record exactly as published.
TANGLEWOOD PUDDING. Mrs. Kate E. Dee, Tanglewood Ranch, Anaheim, Cal.— Soak overnight one cup of tapioca in six cups of water. Next morning add one cup of sugar, one egg and beat well together. Then cook until clear. And when it is cool enough add six sliced bananas and one-half cup of slightly broken walnut meats
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