Tapioca Custard Pudding

Name: Tapioca Custard Pudding
Ingredients: one cup pearl tapioca; one cup water; three cups milk; three eggs; three-fourths cup sugar; one teaspoon salt; one tablespoon butter

From The National home cook book, 1900

Presented as published in 1900. 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

43 gProtein

320 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1778 kcal

Protein43 g

Carbohydrates320 g

Fiber1.4 g

Sugars191 g

Total Fat49 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol677 mg

Sodium2835 mg

Potassium1329 mg

Calcium1026 mg

Iron5.1 mg

Magnesium110 mg

Phosphorus1049 mg

Zinc5.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A474 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)0.9 mg

Folate77 mcg

Choline573 mg

Caffeine0 mg

Water1014 g

As published

This recipe was extracted from The National home cook book (1900), page 90. The excerpt below is the record exactly as published.

TAPIOCA CUSTARD PUDDING—One cup pearl or ey f Baloes: one cup water, three cups milk, three eggs, three-fourths cup sugar, one teaspoon salt and one tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.