Tapioca Cream

Name: Tapioca Cream
Ingredients: Two ounces of Tapioca; Two ounces of Castor Sugar; Two Eggs; One pint of Milk; Grated Lemon Peel

From Artizan recipes, 1896

Either rice or sago can be used instead of tapioca.

Presented as published in 1896. 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

858Calories

29 gProtein

130 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories858 kcal

Protein29 g

Carbohydrates130 g

Fiber0.6 g

Sugars82 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium328 mg

Potassium883 mg

Calcium669 mg

Iron2.7 mg

Magnesium71 mg

Phosphorus695 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C2.3 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

Folate50 mcg

Choline382 mg

Caffeine0 mg

Water516 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 88. The excerpt below is the record exactly as published.

Tapioca Cream. Ingredients. Two ounces of Tapioca. Two ounces of Castor Sugar. Two Eggs. One pint of Milk. Grated Lemon Peel

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