vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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
566Calories
11 gProtein
108 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein11 g
Carbohydrates108 g
Fiber0.7 g
Sugars39 g
Total Fat10 g
Saturated Fat5.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol122 mg
Sodium129 mg
Potassium409 mg
Calcium329 mg
Iron1.7 mg
Magnesium33 mg
Phosphorus301 mg
Zinc1.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline118 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.
TAPIOCA CREAM.—One teacup tapioca soaked over night in water; in the morning add 1 pint milk, and when boiled till the tapioca is clear, add 1 egg, 4 tablespoons sugar, 1 tablespoon corn starch and a pinch of salt
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