vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve in a deep glass dish.
Presented as published in 1887. 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
605Calories
13 gProtein
118 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein13 g
Carbohydrates118 g
Fiber0.2 g
Sugars102 g
Total Fat9.8 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium731 mg
Potassium146 mg
Calcium65 mg
Iron2.1 mg
Magnesium14 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 384. The excerpt below is the record exactly as published.
Tapioca Cream. After washing four table-spoonfuls of tapioca, put it into a bowl containing a cupful of cold water, and let it stand over night. In the morning pour off all the water, and put the tapioca into a double-boiler, with one (part of boiling milk ; then stir in the yolks of four eggs, half a teaspoonful of salt, and one cupful of sugar, beaten together. Cook the mixture, stirring constantly, until it thickens like soft custard, — say for about seven min- utes. Have the whites of the eggs beaten to a stiff froth, and as soon as the cream is cooked, stir this froth into it. Season with a teaspoonful of either lemon or vanilla extract
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