Tapioca Custard
From Royal baker and pastry cook, 1913
If pearl or lump tapioca is used, it must be soaked in cold water for several hours before cooking.
Presented as published in 1913. 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
649Calories
29 gProtein
78 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein29 g
Carbohydrates78 g
Fiber0.2 g
Sugars62 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium872 mg
Calcium660 mg
Iron2.1 mg
Magnesium70 mg
Phosphorus692 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
Folate48 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 54. The excerpt below is the record exactly as published.
Tapioca Custard. — Put 2 tablespoons fine tapioca in double boiler with 1 pint milk, cook and stir till tapioca is transparent. Add yolks 2 eggs beaten with 3 tablespoons sugar, and pinch salt
Cook this with the app: pantry check, scaling, and the assistant.