vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream Pudding
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
668Calories
29 gProtein
71 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein29 g
Carbohydrates71 g
Fiber0.5 g
Sugars26 g
Total Fat30 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium124 mg
Potassium493 mg
Calcium410 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus332 mg
Zinc1.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate2 mcg
Choline58 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 193. The excerpt below is the record exactly as published.
TAPIOCA CREAM PUDDING. One cupful of tapioca soaked over night in cold water. Boil one quart of milk and stir in the tapioca; boil ten minutes, stirri ig all the time. Dissolve one tablespoonful of corn-starch in one-half cupful of milk, add the beaten yolks of four eggs, stir into the tapioca; add a little salt, sweeten to taste and boil up once. Flavor to taste. Beat the whites of four eggs and two tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.