vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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
659Calories
24 gProtein
86 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein24 g
Carbohydrates86 g
Fiber0 g
Sugars83 g
Total Fat25 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium124 mg
Potassium489 mg
Calcium401 mg
Iron0.1 mg
Magnesium39 mg
Phosphorus328 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline58 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 55. The excerpt below is the record exactly as published.
Tapioca Custard. — Soak three heaping teaspoonfuls of tapioca over night. Place over fire one quart milk, let come to a boil, then stir in tapioca, pinch of salt ; one cup sugar and beaten yolks of three eggs. Stir quickly and place in dish. Place on top the whites of three eggs
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