Tapioca Cream

Name: Tapioca Cream
Ingredients: Four tablespoons tapioca soaked over night; in one gill of cold water; boil one quart of milk; add the yolks of three eggs beaten well; with half pint of crushed sugar

From Home dissertations, 1891

To be eaten cold.

Presented as published in 1891. 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

1659Calories

40 gProtein

281 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1659 kcal

Protein40 g

Carbohydrates281 g

Fiber0.3 g

Sugars249 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol668 mg

Sodium402 mg

Potassium1526 mg

Calcium1278 mg

Iron2.1 mg

Magnesium121 mg

Phosphorus1186 mg

Zinc5.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A506 mcg

Vitamin E1.8 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B126.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1 mg

Folate76 mcg

Choline592 mg

Caffeine0 mg

Water1008 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 148. The excerpt below is the record exactly as published.

TAPIOCA CREAM. Four tablespoons tapioca soaked over night in one gill of cold water, boil one quart of milk, add the tapioca, let it boil, add the yolks of three eggs beaten well with half pint of crushed sugar

Cook this with the app: pantry check, scaling, and the assistant.