vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard
From Miss Parloa's kitchen companion, 1887
Serves 3
Chill on ice before serving.
Presented as published in 1887. 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
434Calories
17 gProtein
57 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein17 g
Carbohydrates57 g
Fiber0.1 g
Sugars50 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium586 mg
Potassium560 mg
Calcium432 mg
Iron1 mg
Magnesium46 mg
Phosphorus428 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 384. The excerpt below is the record exactly as published.
Tapioca Custard. Like the preceding dish, this is very nice for dessert. It is made of a quart of milk, three eggs, three table- spoonfuls of tapioca, half a cupful of sugar, a teaspoonful of lemon or vanilla extract, half a teaspoonful of salt, and two-thirds of a cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.