vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
469Calories
29 gProtein
32 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein29 g
Carbohydrates32 g
Fiber0.1 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium870 mg
Calcium657 mg
Iron1.9 mg
Magnesium70 mg
Phosphorus691 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 137. The excerpt below is the record exactly as published.
Tapioca Cream. Take 1 tablespoon of tapioca, soak in cold water as long as possible ; when thoroughly dissolved pour in a pint of milk. Put on the fire, and when beginning to boil stir in the yolks of 2 eggs, beaten well with a little sugar. When this boils stir in the whites beaten to a stiff froth, and take immediately from fire. Flavour to taste
Cook this with the app: pantry check, scaling, and the assistant.