vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream Custard
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
487Calories
11 gProtein
90 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein11 g
Carbohydrates90 g
Fiber0.1 g
Sugars83 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium124 mg
Potassium490 mg
Calcium402 mg
Iron0.2 mg
Magnesium39 mg
Phosphorus329 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline58 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 95. The excerpt below is the record exactly as published.
TAPIOCA CREAM CUSTARD. Soak three heaping tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk; let it come to a boil ; then stir in the tapioca. A good pinch of salt; stir until it thickens; then add a cupful of sugar, and the beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.