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Tapioca Cream
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
614Calories
10 gProtein
24 gCarbs
49 gFat
Full nutrition (35 nutrients)
Calories614 kcal
Protein10 g
Carbohydrates24 g
Fiber0.1 g
Sugars12 g
Total Fat49 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium117 mg
Potassium480 mg
Calcium373 mg
Iron0.2 mg
Magnesium36 mg
Phosphorus314 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline43 mg
Caffeine0 mg
Alcohol4.6 g
Water293 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 354. The excerpt below is the record exactly as published.
Tapioca Cream. — Stew a brimming tablespoonful of small tapioca in half a pint of milk ; sweeten and flavour with cinnamon, and set away to cool. Just before serving add a gill of cream, which has been whipped till firm, and a tablespoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.