Tapioca Cream
From Handbook of domestic science and household arts for use in elementary schools, 1900
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
658Calories
21 gProtein
104 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein21 g
Carbohydrates104 g
Fiber0.7 g
Sugars40 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium243 mg
Potassium515 mg
Calcium378 mg
Iron3 mg
Magnesium44 mg
Phosphorus449 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate50 mcg
Choline338 mg
Caffeine0 mg
Water536 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 44. The excerpt below is the record exactly as published.
Tapioca Cream. Tapioca Jelly. Sago Pudding. Delicate Pudding. (Using arrowroot starch.) Recipes for Pupils TAPIOCA CREAM \ cup tapioca, i cup water. 1 cup milk. 2 tablespoons sugar. Yolks 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.