Tapioca and Cocoanut Pudding

Name: Tapioca and Cocoanut Pudding
Ingredients: 1 cup tapioca soaked overnight; 1 quart milk; yolks 4 eggs, whites of 2; 1 cup sugar; 2 tablespoons grated cocoanut

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2189Calories

57 gProtein

382 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories2189 kcal

Protein57 g

Carbohydrates382 g

Fiber1.4 g

Sugars253 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium658 mg

Potassium1759 mg

Calcium1343 mg

Iron6 mg

Magnesium142 mg

Phosphorus1391 mg

Zinc6.9 mg

Copper0.2 mg

Manganese0.2 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

Folate100 mcg

Choline763 mg

Caffeine0 mg

Water1028 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 48. The excerpt below is the record exactly as published.

Tapioca and Cocoanut Pudding. — 1 cup tapioca soaked overnight, 1 quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons grated cocoanut

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