Tapioca Custard Pudding
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
1778Calories
21 gProtein
382 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1778 kcal
Protein21 g
Carbohydrates382 g
Fiber2.7 g
Sugars123 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium9572 mg
Potassium548 mg
Calcium424 mg
Iron6.7 mg
Magnesium45 mg
Phosphorus466 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate59 mcg
Choline341 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 33. The excerpt below is the record exactly as published.
TAPIOCA CUSTARD PUDDING. 2 ec. pearl tapioca. % Cc. Sugar. 14 c. milk. 4 tsp. salt. 2 eggs. + tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.