Tapioca Cream

Name: Tapioca Cream
Ingredients: three tablespoons tapioca; one-half teacup milk; one pint of milk; one egg; two tablespoons sugar; one teaspoon of extract

From The National home cook book, 1900

Presented as published in 1900. 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

578Calories

20 gProtein

79 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories578 kcal

Protein20 g

Carbohydrates79 g

Fiber0.3 g

Sugars56 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol73 mg

Sodium232 mg

Potassium924 mg

Calcium756 mg

Iron0.5 mg

Magnesium73 mg

Phosphorus618 mg

Zinc2.6 mg

Copper0 mg

Manganese0 mg

Vitamin D5.8 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.7 mg

Folate1.1 mcg

Choline109 mg

Caffeine0 mg

Water542 g

As published

This recipe was extracted from The National home cook book (1900), page 69. The excerpt below is the record exactly as published.

TAPIOCA CREAM—Soak over night three tablespoons — pioca in one-half teacup milk (or enough to cover). Bring . ‘one pint of milk to boiling point, add tapioca. Beat one egg, two tablespoons sugar and teaspoon of extract;

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