vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From Royal Victoria cook book, 1900
Serves 2
Recipe by E.K. Maude McN Abs.
Presented as published in 1900. 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
474Calories
21 gProtein
55 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein21 g
Carbohydrates55 g
Fiber0.1 g
Sugars43 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium246 mg
Potassium654 mg
Calcium495 mg
Iron1.6 mg
Magnesium53 mg
Phosphorus519 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline286 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 31. The excerpt below is the record exactly as published.
TAPIOCA CREAM.—Cover 3 tablespoons of tapioca with water, stand over night, add 3 cups of milk, a small piece of butter, a little salt, and boil. Beat the yolks of 3 egos with 4 of a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.