vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
804Calories
29 gProtein
116 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein29 g
Carbohydrates116 g
Fiber0.7 g
Sugars51 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium878 mg
Calcium671 mg
Iron3 mg
Magnesium71 mg
Phosphorus696 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate50 mcg
Choline382 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 354. The excerpt below is the record exactly as published.
Tapioca Custard. — Soak half a cupful of pearl tapioca overnight in slightly salted water that will barely cover it. Next day turn into a double saucepan with two cups of milk, and cook gently, stirring frequently. When the tapioca is clear and quite tender, pour the preparation upon the yolks of two eggs, which have been beaten with two tablespoonfuls of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.