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Tapioca Custard Cream Pudding

Name: Tapioca Custard Cream Pudding
Yield: 3 servings
Ingredients: Four cups scalded milk; two-thirds cup pearl tapioca; three eggs; half a cup sugar; one teaspoon salt; one tablespoon butter

From The Toronto Cook Book, 1915

Serves 3

Presented as published in 1915. 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

446Calories

11 gProtein

79 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories446 kcal

Protein11 g

Carbohydrates79 g

Fiber0.3 g

Sugars50 g

Total Fat14 g

Saturated Fat6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol49 mg

Sodium902 mg

Potassium493 mg

Calcium408 mg

Iron0.6 mg

Magnesium39 mg

Phosphorus331 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate1.4 mcg

Choline58 mg

Caffeine0 mg

Water291 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 81. The excerpt below is the record exactly as published.

Tapioca Custard Cream Pudding Four cups scalded milk, two-thirds cup pearl tapioca, three eggs, half a cup sugar, one teaspoon salt, one tablespoon butter

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