Tapioca Custard Pudding
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
874Calories
19 gProtein
169 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories874 kcal
Protein19 g
Carbohydrates169 g
Fiber0.7 g
Sugars103 g
Total Fat26 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol589 mg
Sodium2549 mg
Potassium220 mg
Calcium104 mg
Iron3.9 mg
Magnesium19 mg
Phosphorus305 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate74 mcg
Choline442 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 41. The excerpt below is the record exactly as published.
Tapioca Custard Pudding % C. pearl tapioca — soak 1 h. in cold water, drain, add to 4 C. scalded milk Cook in double boiler 30 m. or until transparent. Add 1/2 C. sugar 1 t. salt 1 T. butter 3 eggs — slightly beaten
Cook this with the app: pantry check, scaling, and the assistant.