vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard
From The Institute cook book, 1913
Serves 2
Lemon juice may be substituted for vanilla if preferred.
Presented as published in 1913. 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
497Calories
20 gProtein
53 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein20 g
Carbohydrates53 g
Fiber0.1 g
Sugars41 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol334 mg
Sodium198 mg
Potassium764 mg
Calcium636 mg
Iron0.9 mg
Magnesium60 mg
Phosphorus593 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D6.1 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate38 mcg
Choline296 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 79. The excerpt below is the record exactly as published.
TAPIOCA CUSTARD 3 tablespoons tapioca 4 tablespoons powdered sugar 1 quart milk Whites of 3 eggs Yolks of 3 eggs Pinch of salt 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.