vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
510Calories
18 gProtein
74 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein18 g
Carbohydrates74 g
Fiber0.1 g
Sugars68 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol230 mg
Sodium210 mg
Potassium619 mg
Calcium480 mg
Iron1 mg
Magnesium50 mg
Phosphorus469 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline212 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 104. The excerpt below is the record exactly as published.
TAPIOCA CREAM. Mrs. Guy Stepp, Chicago. Three tablespoons tapioca soaked over night in water to cover, add three pints of milk, boil' five min- utes (using double boiler), stir in yolks of four eggs, one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.