vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca and Rice Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Good served hot or cold.
Presented as published in 1907. 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
441Calories
17 gProtein
61 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein17 g
Carbohydrates61 g
Fiber0.6 g
Sugars17 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol163 mg
Sodium180 mg
Potassium573 mg
Calcium439 mg
Iron2.3 mg
Magnesium53 mg
Phosphorus430 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate85 mcg
Choline158 mg
Caffeine0 mg
Water554 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.
Tapioca and Rice Pudding Soak y2 cup tapioca in 1 cup water, and in another vessel soak V2 cup rice In 2 cups water. Let stand over night and next morning combine them and add 4 cups milk, 2 well-beaten eggs, salt and sugar to taste, and a little lemon flavor
Cook this with the app: pantry check, scaling, and the assistant.