vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
834Calories
29 gProtein
123 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein29 g
Carbohydrates123 g
Fiber0.3 g
Sugars92 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium878 mg
Calcium664 mg
Iron2.4 mg
Magnesium71 mg
Phosphorus693 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
Folate49 mcg
Choline381 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 85. The excerpt below is the record exactly as published.
Tapioca Cream Quarter cup of tapioca or sago, two cups milk, two eggs, one-third cup sugar, half teaspoon vanilla, salt
Cook this with the app: pantry check, scaling, and the assistant.