vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Custard (Rich)
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
639Calories
19 gProtein
105 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein19 g
Carbohydrates105 g
Fiber0.2 g
Sugars84 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium413 mg
Potassium584 mg
Calcium443 mg
Iron1.6 mg
Magnesium47 mg
Phosphorus462 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline254 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 47. The excerpt below is the record exactly as published.
TAPIOCA CUSTARD (RICH) Tapioca, % cup. Sugar, 1 cup. Salt, 14 teaspoon. Milk, 1 quart. Eggs, 4. Flavor to suit.
Cook this with the app: pantry check, scaling, and the assistant.