Tapioca Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
To be eaten cold.
Presented as published in 1894. 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
1821Calories
51 gProtein
309 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1821 kcal
Protein51 g
Carbohydrates309 g
Fiber0.3 g
Sugars287 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium586 mg
Potassium1677 mg
Calcium1291 mg
Iron3.2 mg
Magnesium135 mg
Phosphorus1283 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate72 mcg
Choline615 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 15. The excerpt below is the record exactly as published.
Tapioca Cream. Soak over night three tablespoons tapioca in water enough to soften and cover it; in the morning scald one quart milk and stir in the tapioca, then add the yolks of three eggs, well beaten with one cup sugar and a little salt. Beat the whites of the eggs with three tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.