vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cup Pudding
From The national course in home economics, 1917
Serves 1
Serve with jelly or fresh strawberries if allowed.
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
195Calories
8 gProtein
10 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein8 g
Carbohydrates10 g
Fiber0.1 g
Sugars0.6 g
Total Fat13 g
Saturated Fat4.8 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.1 g
Cholesterol540 mg
Sodium9724 mg
Potassium58 mg
Calcium72 mg
Iron1.6 mg
Magnesium2.8 mg
Phosphorus196 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate73 mcg
Choline410 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 365. The excerpt below is the record exactly as published.
TAPIOCA CUP PUDDING. This is very light and delicate for invalids. Take an even table- spoonful of tapioca and soak for two hours in a cupful of new milk. Stir in the yolk of a fresh ^^%, a little sugar, a grain of salt
Cook this with the app: pantry check, scaling, and the assistant.