Tapioca Custard
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
2118Calories
51 gProtein
381 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories2118 kcal
Protein51 g
Carbohydrates381 g
Fiber1.4 g
Sugars253 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium587 mg
Potassium1690 mg
Calcium1315 mg
Iron5.1 mg
Magnesium136 mg
Phosphorus1292 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0.2 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
Folate77 mcg
Choline616 mg
Caffeine0 mg
Water990 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 21. The excerpt below is the record exactly as published.
TAPIOCA CUSTARD One quart of milk and one cup of soaked and drained tapioca should be placed in a double boiler and cooked until the tapioca is transparent; then add one cup of sugar and the yolks of three well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.