vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
491Calories
11 gProtein
90 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein11 g
Carbohydrates90 g
Fiber0.1 g
Sugars83 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium513 mg
Potassium492 mg
Calcium403 mg
Iron0.2 mg
Magnesium39 mg
Phosphorus329 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline58 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 60. The excerpt below is the record exactly as published.
TAPIOCA CREAM. Tapioca, 1/2 cup. Eggs, 2. Milk, 1 pint. Maple sugar or syrup, 1 cup. Sugar, 1 cup. Salt, a pinch. Soak tapioca in 1 cup of water over night. Tn the morning pour off water, add milk, sugar, egg yolks, well beaten, and salt. Heat and add maple sugar and let all rook in double boiler for 1 hour. Beat the egg whites stiff and fold in when mixture is cool. Serve with whipped cream. TAPIOCA CREAM. Milk, 1 quart. Vanilla or lemon extract, 1 Eggs, 2. teaspoon. Salt, 1/2 teaspoon. Sugar, 1 cup. Minute tapioca, 3 tablespoons
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