vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From The hearthstone; or, Life at home, 1883
Serves 3
Presented as published in 1883. 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
523Calories
15 gProtein
88 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein15 g
Carbohydrates88 g
Fiber0.1 g
Sugars83 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol163 mg
Sodium172 mg
Potassium535 mg
Calcium420 mg
Iron0.7 mg
Magnesium43 mg
Phosphorus395 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline156 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 313. The excerpt below is the record exactly as published.
Tapioca Cream. — Put two tablespoonfuls of tapioca to soak in cold water ; set it on the stove, and, when thoroughly dissolved, pour in a quart of milk. When this begins to boil, stir in the yolks of two eggs well beaten, with a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.