Tapioca and Sultana Pudding
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
7427Calories
214 gProtein
1208 gCarbs
204 gFat
Full nutrition (34 nutrients)
Calories7427 kcal
Protein214 g
Carbohydrates1208 g
Fiber12 g
Sugars615 g
Total Fat204 g
Saturated Fat118 g
Monounsaturated Fat44 g
Polyunsaturated Fat7 g
Omega-30.8 g
Cholesterol760 mg
Sodium2514 mg
Potassium10870 mg
Calcium8097 mg
Iron13 mg
Magnesium840 mg
Phosphorus6619 mg
Zinc28 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D61 mcg
Vitamin C5.4 mg
Vitamin A2027 mcg
Vitamin E3.4 mg
Vitamin K6 mcg
Vitamin B64.5 mg
Vitamin B1234 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)9.1 mg
Niacin (B3)8.6 mg
Folate32 mcg
Choline1155 mg
Caffeine0 mg
Water7573 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 9. The excerpt below is the record exactly as published.
Tapioca and Sultana Pudding. 24 oz. tapioca. 4 pint water. 13 pints of milk. Little nutmeg, or other flav- 14 tablespoons sugar. . ouring. 6 oz. sultanas
Cook this with the app: pantry check, scaling, and the assistant.