Tapioca Fruit Pudding

Name: Tapioca Fruit Pudding
Ingredients: One-half cup of tapioca soaked over night; in cold water enough to make a quart; sprinkle with one-half cup of sugar; a little salt; and flavor to taste

From High-Street cook book, 1885

Presented as published in 1885. 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

1046Calories

0 gProtein

268 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1046 kcal

Protein0.1 g

Carbohydrates268 g

Fiber0.7 g

Sugars203 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium31 mg

Potassium22 mg

Calcium46 mg

Iron1.3 mg

Magnesium11 mg

Phosphorus5.3 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 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

Folate3 mcg

Choline0.9 mg

Caffeine0 mg

Water954 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 16. The excerpt below is the record exactly as published.

Tapioca Fruit Pudding, One-half cup of tapioca soaked over night in cold water enough to make a quart. In the morning cover the bottom of the dish with any kind of fruit, either canned or fresh, and sprinkle with one- half cup of sugar, a little salt, and flavor to t;ist

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