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Tapioca Cream

Name: Tapioca Cream
Yield: 2 servings
Ingredients: two table-spoons tapioca; in one-half tea-cup milk; bring one quart milk to boiling point; the yolks of three eggs; half tea-cup sugar; one tea-spoon lemon or vanilla

From Buckeye cookery, 1892

Serves 2

Serve when cold.

Presented as published in 1892. 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

461Calories

26 gProtein

38 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories461 kcal

Protein26 g

Carbohydrates38 g

Fiber0.1 g

Sugars31 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol338 mg

Sodium294 mg

Potassium845 mg

Calcium651 mg

Iron1.5 mg

Magnesium68 mg

Phosphorus648 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.2 mcg

Vitamin C0 mg

Vitamin A278 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)0.6 mg

Folate36 mcg

Choline308 mg

Caffeine0 mg

Water493 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 57. The excerpt below is the record exactly as published.

TAPIOCA CREAM. Soak over night two table-spoons tapioca in one-half tea-cup milk - (or enough to cover); bring one quart milk to boiling point; beat. well together the yolks of three eggs, half tea-cup sugar, and one tea-spoon lemon or vanilla

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