Tapioca Date Pudding

Name: Tapioca Date Pudding
Ingredients: one pint sweet milk; one pint water; four heaping tablespoons of minute tapioca; yolks of two eggs; one-half cup sugar; one cup or more of chopped dates

From The National home cook book, 1900

This recipe will serve six persons.

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

1081Calories

16 gProtein

245 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1081 kcal

Protein16 g

Carbohydrates245 g

Fiber12 g

Sugars195 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium161 mg

Potassium1113 mg

Calcium136 mg

Iron3.9 mg

Magnesium81 mg

Phosphorus292 mg

Zinc1.8 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0.6 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K4.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.9 mg

Folate76 mcg

Choline304 mg

Caffeine0 mg

Water583 g

As published

This recipe was extracted from The National home cook book (1900), page 69. The excerpt below is the record exactly as published.

One pint sweet milk and one pint water, ut on stove to heat. When boiling add four heaping table- _ spoons of minute tapioca, boil 15 minutes, stirring frequently. © hen add yolks of two eggs, beaten with: one-half cup sugar, — add one cup or more of chopped dates

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