Tapioca Cream
From Mother Hubbard's cupboard, 1887
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
1676Calories
51 gProtein
272 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1676 kcal
Protein51 g
Carbohydrates272 g
Fiber0.3 g
Sugars249 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium586 mg
Potassium1676 mg
Calcium1291 mg
Iron3.2 mg
Magnesium135 mg
Phosphorus1283 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate72 mcg
Choline615 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 17. The excerpt below is the record exactly as published.
TAPIOCA CREAM. Three tablespoons tapioca, soaked in a teacup of water over night ; add one quart of milk ; stir together and boil twenty minutes. Beat the yolks of three eggs and one cup sugar thoroughly ; stir into the milk ; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.