Tapioca Custard Pudding

Name: Tapioca Custard Pudding
Ingredients: 4 cups scalded milk; 1/2 cup pearl tapioca; 3 eggs; 1/2 cup sugar; 1 tsp. salt; 1 tsp. butter

From Public school household science, 1905

Presented as published in 1905. 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

18 gFat

Full nutrition (34 nutrients)

Calories874 kcal

Protein19 g

Carbohydrates169 g

Fiber0.7 g

Sugars103 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol568 mg

Sodium2548 mg

Potassium219 mg

Calcium102 mg

Iron3.9 mg

Magnesium19 mg

Phosphorus303 mg

Zinc2 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

Water123 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 38. The excerpt below is the record exactly as published.

TAPIOCA CUSTARD PUDDING. 4 cups scalded milk. § cup pearl tapioca. 3 eggs. ^ cup sugar. 1 tsp. salt. 1 tsp. butter

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