Tapioca Cream
From Cooking in the elementary schools, January, 1922, 1922
To make a fancy dessert this pudding may be poured over lady fingers, sponge cake or macaroons and served with whipped cream. Shredded cocoanut may also be added.
Presented as published in 1922. 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
616Calories
16 gProtein
106 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein16 g
Carbohydrates106 g
Fiber0.2 g
Sugars90 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium9519 mg
Potassium736 mg
Calcium610 mg
Iron0.4 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline87 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 17. The excerpt below is the record exactly as published.
TAPIOCA CREAM 2 T. Minute Tapioca 2 c. milk 1/3 c. sugar 4 t. salt 4 t. flavoring
Cook this with the app: pantry check, scaling, and the assistant.