Tapioca Custard
From Lillian Massey school recipes, 1913
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
320Calories
8 gProtein
43 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein8 g
Carbohydrates43 g
Fiber0.2 g
Sugars27 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium397 mg
Calcium306 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline44 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 66. The excerpt below is the record exactly as published.
TAPIOCA CUSTARD. 2 tbsp. soaked tapioca. > tbsp. sugar. z Co milk. Salt. i egg. 4 drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.