Tapioca Custard
From Every-day dishes and every-day work, 1897
For variety, flavor with lemon rind or quince jelly.
Presented as published in 1897. 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
1995Calories
40 gProtein
355 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1995 kcal
Protein40 g
Carbohydrates355 g
Fiber1.5 g
Sugars223 g
Total Fat45 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol668 mg
Sodium403 mg
Potassium1565 mg
Calcium1299 mg
Iron3.9 mg
Magnesium123 mg
Phosphorus1196 mg
Zinc5.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D12 mcg
Vitamin C0.1 mg
Vitamin A506 mcg
Vitamin E1.8 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B126.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.1 mg
Folate81 mcg
Choline595 mg
Caffeine0 mg
Water913 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 76. The excerpt below is the record exactly as published.
Tapioca Custard.— Soak a cupful of pearled tapioca overnight in sufficient water to cover. When ready to prepare the cus- tard, drain off the water, if any remains, and add one quart of milk to the tapioca ; place in a double boiler and cook until transparent; then add the well-beaten yolks of three eggs or the yolks of two and one whole one, mixed with three fourths of a cup of sugar. Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled ; flavor with a little vanilla, and turn into a glass dish. Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly or colored sugar prepared by mixing sugar with cranberry or raspberry juice, and allowing it to dry. For variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or the meringue may be flavored by beat- ing a tablespoonful of quince jelly
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