vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
641Calories
17 gProtein
110 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein17 g
Carbohydrates110 g
Fiber0.5 g
Sugars68 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium195 mg
Potassium563 mg
Calcium438 mg
Iron1.7 mg
Magnesium45 mg
Phosphorus431 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 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
Folate26 mcg
Choline205 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 117. The excerpt below is the record exactly as published.
Tapioca Custard. — Soak a cup of pearl tapioca over night in sufficient water to cover. When ready to prepare the custard, drain off the water if any remains, and add one quart of milk to the tapioca; place in a double boiler and cook until transpar- ent; 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
Cook this with the app: pantry check, scaling, and the assistant.