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Tapioca Fruit Pudding
From The Times cook book, no. 2, 1905
Serves 1
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
802Calories
5 gProtein
193 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein4.8 g
Carbohydrates193 g
Fiber1.4 g
Sugars17 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium718 mg
Calcium104 mg
Iron4.4 mg
Magnesium88 mg
Phosphorus134 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.1 mcg
Choline1.8 mg
Caffeine0 mg
Water402 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 113. The excerpt below is the record exactly as published.
TAPIOCA FRUIT PUDDING. Miss C. Herstein, 2302 Budlong avenue, Los Angeles.— Soak one cup of tapioca over night, cook soft in water, then add and cook thoroughly one pint preserved raspberries
Cook this with the app: pantry check, scaling, and the assistant.