vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard
From Delta Gamma cook book, 1922
Serves 3
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
453Calories
19 gProtein
57 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein19 g
Carbohydrates57 g
Fiber0.1 g
Sugars50 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium581 mg
Calcium439 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus461 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline254 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 85. The excerpt below is the record exactly as published.
Tapioca Custard ' Three tablespoons tapioca soaked five hours. Pour off the water and put tapioca into one quart of milk; boil ten minutes, then add yolks of four eggs, well beaten with one-half cup of sugar. Boil five minutes, add three tablespoons dessicated cocoanut
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