Tapioca Cream
From The home science cook book, 1902
Dilute with scalded milk or fruit juice if too thick.
Presented as published in 1902. 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
549Calories
22 gProtein
57 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein22 g
Carbohydrates57 g
Fiber0.3 g
Sugars25 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium739 mg
Calcium607 mg
Iron0.6 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate1.5 mcg
Choline87 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 74. The excerpt below is the record exactly as published.
Tapioca Cream. Cook one-fourth cup of tapioca until transparent in one pint of milk. Then mix in the beaten yolks of two eggs and cook three minutes more, stirring all the time. Beat in the stiff whites of the eggs when Desserts. 173 taken from the fire, or make a meringue for the top. If the pudding is too thick it may be diluted with a little scalded milk or fruit juice. Flavor with a speck of salt and one-half teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.