vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
467Calories
32 gProtein
33 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein32 g
Carbohydrates33 g
Fiber0.1 g
Sugars24 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium292 mg
Potassium836 mg
Calcium643 mg
Iron1.5 mg
Magnesium67 mg
Phosphorus641 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline307 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 96. The excerpt below is the record exactly as published.
TAPIOCA CREAM. Two tablespoons of tapioca dissolved very soft, three yolks of eggs beaten and sweetened to the taste; boil one quart of milk, when cool stir in the tapioca and flavor; beat the whites very light and mix all together ; let boil ten minutes, pour into moulds. VALUABLE EECIPKS. 241 TAPIOCA MEEINGUE. Mrs. Spruance. One teacup of tapioca soaked in one and a half pints of warm water three hours ; peel and core eight tart apples ; fill apples with sugar, grating a little nutmeg or moistening with wine ; one hour before needed, pour the tapioca over the apples and bake, serving in the dish baked in ; the addition of the whites of four well beaten eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.