vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From The New century cook book, 1899
Serves 2
Serve chilled.
Presented as published in 1899. 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
445Calories
14 gProtein
70 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein14 g
Carbohydrates70 g
Fiber0.1 g
Sugars62 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium437 mg
Calcium330 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus346 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 116. The excerpt below is the record exactly as published.
Tapioca Cream. Two scant tablespoons pearl tapioca soaked over night in one-half cup sweet milk. In the morning add one pint of milk, the yolks of two eggs, and one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.