Tapioca Cream

Name: Tapioca Cream
Ingredients: Four tablespoons of tapioca; one quart of milk; one cup of sugar; one tablespoon of the essence of lemon; four eggs

From Cooks in clover, 1889

Presented as published in 1889. 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

1785Calories

57 gProtein

282 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1785 kcal

Protein57 g

Carbohydrates282 g

Fiber0.7 g

Sugars250 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium657 mg

Potassium1765 mg

Calcium1324 mg

Iron4.3 mg

Magnesium142 mg

Phosphorus1385 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C7 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate97 mcg

Choline763 mg

Caffeine0 mg

Water1027 g

As published

This recipe was extracted from Cooks in clover (1889), page 52. The excerpt below is the record exactly as published.

Tapioca Cream. — Four tablespoons of tapioca, ) one quart of milk, one cup of sugar, one tablespoon ) of the essence of lemon, and four eggs

Cook this with the app: pantry check, scaling, and the assistant.