Tapioca Cream
From 365 desserts, 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
517Calories
25 gProtein
60 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein25 g
Carbohydrates60 g
Fiber0.3 g
Sugars34 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium280 mg
Calcium118 mg
Iron4 mg
Magnesium24 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline588 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 33. The excerpt below is the record exactly as published.
Tapioca Cream. Cover three tablespoonfuls of tapioca with cold water, and soak for 3 hours. Drain and put in the farina boiler with 1 qt. of milk. 108 August* Cook for -fa hour, or until the tapioca is very clear and soft. Beat the yolks of 4 eggs light, add to them a cup of granulated sugar and beat again. Five minutes before taking the pudding from the fire, add the eggs to the milk and tapioca and stir until it begins to thicken. Take from the fire, add a tea- spoonful of vanilla, and turn into a greased baking dish. Make a meringue of the whites of 3 eggs with 4 tablespoonfuls of powdered sugar
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