vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard Pudding
From The Institute cook book, 1913
Serves 3
The minute tapioca needs no soaking.
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
593Calories
14 gProtein
107 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein14 g
Carbohydrates107 g
Fiber0.5 g
Sugars64 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol226 mg
Sodium945 mg
Potassium443 mg
Calcium342 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus350 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline191 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 168. The excerpt below is the record exactly as published.
TAPIOCA CUSTARD PUDDING 1 cup pearl or minute tapioca 3 eggs 1 cup water 3^ cup sugar 3 cups milk 1 teaspoon salt 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.