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Tapioca Cream

Name: Tapioca Cream
Yield: 2 servings
Ingredients: one quart of milk; four tablespoonfuls of tapioca; a good pinch of salt; three eggs; sugar to taste; any flavoring — bitter almond, vanilla, lemon

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 2

Presented as published in 1902. 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

468Calories

25 gProtein

40 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein25 g

Carbohydrates40 g

Fiber0.2 g

Sugars24 g

Total Fat23 g

Saturated Fat11 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol337 mg

Sodium292 mg

Potassium837 mg

Calcium645 mg

Iron1.6 mg

Magnesium67 mg

Phosphorus642 mg

Zinc3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.2 mcg

Vitamin C0 mg

Vitamin A276 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

Choline307 mg

Caffeine0 mg

Water489 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 167. The excerpt below is the record exactly as published.

Tapioca Oream Boil one quart of milk in a doublé kettle and add f our table- spoonfuls of tapioca, which should bave been well soaked in water. Cook until the tapioca is transparent, adding a good pinch of salt. When the tapioca is cooked, take the mixture off the fire, and that moment add three eggs well beaten and sugar to taste. Anj flavoring — bitter almond, vanilla, lemon

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