Tapioca Cream
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1141Calories
16 gProtein
240 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1141 kcal
Protein16 g
Carbohydrates240 g
Fiber0.2 g
Sugars225 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1354 mg
Potassium741 mg
Calcium606 mg
Iron0.4 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline87 mg
Caffeine0 mg
Water433 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 72. The excerpt below is the record exactly as published.
Tapioca Cream 2 tb. pearl tapioca 2 eggs beaten separately 1 pt. milk | ts. salt I c. sugar £ ts. vanilla
Cook this with the app: pantry check, scaling, and the assistant.