vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard (Flan au Tapioca)
From The Swedish, French, American cook book, 1918
Serves 2
Serve hot or cold.
Presented as published in 1918. 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
663Calories
21 gProtein
102 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein21 g
Carbohydrates102 g
Fiber0.3 g
Sugars70 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium246 mg
Potassium660 mg
Calcium500 mg
Iron1.9 mg
Magnesium53 mg
Phosphorus520 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate37 mcg
Choline286 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 546. The excerpt below is the record exactly as published.
Tapioca Custard ( Flan au Tapioca ) Half cup tapioca, three cups milk, three eggs, half cup sugar, one teaspoon vanilla, a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.