Tapioca Custard Pudding

Name: Tapioca Custard Pudding
Ingredients: two tablespoons tapioca; one quart of milk; beaten yolks of three eggs; three-fourths cup sugar; beaten whites of the eggs

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

1398Calories

40 gProtein

214 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1398 kcal

Protein40 g

Carbohydrates214 g

Fiber0.2 g

Sugars198 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol668 mg

Sodium397 mg

Potassium1523 mg

Calcium1270 mg

Iron1.8 mg

Magnesium119 mg

Phosphorus1185 mg

Zinc5.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A506 mcg

Vitamin E1.8 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B126.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1 mg

Folate75 mcg

Choline592 mg

Caffeine0 mg

Water888 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.

TAPIOCA CUSTARD PUDDING. BY MRS. A. M. DOCKERY. (Wife of Representative from Missouri.) ^OAK two tablespoons tapioca over night in cold water ; when ready to make custard, boil one quart of milk ; while boiling add beaten yolks of three eggs, three-fourths cup sugar, and the tapioca ; turn it into the dish you wish to serve it in ; have the beaten whites of the eggs

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