vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
534Calories
17 gProtein
85 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein17 g
Carbohydrates85 g
Fiber0 g
Sugars83 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium195 mg
Potassium558 mg
Calcium429 mg
Iron1 mg
Magnesium45 mg
Phosphorus427 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 100. The excerpt below is the record exactly as published.
Tapioca Cream. — One quart of milk, two and a half teaspoonfuls of tapioca, three eggs ; beat the yolks with one cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.