Tapioca Cream
From Choice cookery, 1888
Presented as published in 1888. 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
1421Calories
27 gProtein
106 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1421 kcal
Protein27 g
Carbohydrates106 g
Fiber3.3 g
Sugars42 g
Total Fat101 g
Saturated Fat55 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol642 mg
Sodium286 mg
Potassium875 mg
Calcium537 mg
Iron3.3 mg
Magnesium64 mg
Phosphorus598 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C53 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K5.9 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate60 mcg
Choline343 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 34. The excerpt below is the record exactly as published.
TAPIOCA CREAM. 2 025. tapioca | pint milk Rind of 1 lemon 2 tablespoonfuls sugar Yolks of 2 eggs 5 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.