Tapioca Cream
From Choice recipes, 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
1291Calories
29 gProtein
241 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1291 kcal
Protein29 g
Carbohydrates241 g
Fiber0.2 g
Sugars226 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium337 mg
Potassium884 mg
Calcium669 mg
Iron2.2 mg
Magnesium74 mg
Phosphorus692 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 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
Folate48 mcg
Choline381 mg
Caffeine0 mg
Water746 g
As published
This recipe was extracted from Choice recipes (1900), page 12. The excerpt below is the record exactly as published.
TAPIOCA CREAM— Mrs, Eldredge Two tablespoons tapioca soaked in one cup of water about an hour. One pint milk in double boiler, when hot pour in the tapioca and let cook for one hour. Pinch of salt, yolks of two eggs, into which beat one cup sugar. Then mix well with a little cold milk and pour into the hot milk, stirring a few minutes. Beat up the whites of the eggs and stir into the mixture after removing it from the fire. Add one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.