Tapioca a la Creme
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1075Calories
5 gProtein
76 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1075 kcal
Protein4.9 g
Carbohydrates76 g
Fiber0.7 g
Sugars2.5 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium49 mg
Potassium235 mg
Calcium159 mg
Iron1.2 mg
Magnesium15 mg
Phosphorus139 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline0.9 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 45. The excerpt below is the record exactly as published.
TAPIOCA A LA CREME r 1 1 AKE half a teacupful of tapioca ; put it into a J- saucepan. Cover it over with some good sweet milk, and let it boil until quite soft. Then beat up half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.