Tapioca Custard

Name: Tapioca Custard
Ingredients: Xy-z tablespoons minute tapioca; 2 cups scalded milk; 2 eggs; 1-3 cup corn syrup; 54 teaspoon salt; 34 teaspoon vanilla

From War cook book, 1918

Presented as published in 1918. 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

536Calories

13 gProtein

105 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories536 kcal

Protein13 g

Carbohydrates105 g

Fiber0.2 g

Sugars84 g

Total Fat9.7 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium792 mg

Potassium144 mg

Calcium75 mg

Iron2.1 mg

Magnesium13 mg

Phosphorus200 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline294 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 30. The excerpt below is the record exactly as published.

TAPIOCA CUSTARD. Xy-z tablespoons minute tapioca 2 cups scalded milk 2 eggs 1-3 cup corn syrup 54 teaspoon salt 34 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.