Tapioca and Cocoanut Pudding

Name: Tapioca and Cocoanut Pudding
Ingredients: One cup tapioca; one quart milk; yolks of four eggs; white of two; one cup sugar; two tablespoons grated cocoanut

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

2332Calories

70 gProtein

382 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories2332 kcal

Protein70 g

Carbohydrates382 g

Fiber1.4 g

Sugars254 g

Total Fat60 g

Saturated Fat28 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.8 g

Omega-30.2 g

Cholesterol1233 mg

Sodium800 mg

Potassium1897 mg

Calcium1399 mg

Iron7.8 mg

Magnesium154 mg

Phosphorus1589 mg

Zinc8.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A792 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B127.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)1.2 mg

Folate147 mcg

Choline1057 mg

Caffeine0 mg

Water1104 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 17. The excerpt below is the record exactly as published.

TAPIOCA AND COCOANUT PUDDING. One cup tapioca, soaked over night ; one quart milk, yolks of four eggs, white of two, one cup sugar, two tablespoons grated cocoanut

Cook this with the app: pantry check, scaling, and the assistant.