Tapioca Mould
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
948Calories
28 gProtein
153 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories948 kcal
Protein28 g
Carbohydrates153 g
Fiber4.9 g
Sugars38 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium291 mg
Potassium1285 mg
Calcium927 mg
Iron2.7 mg
Magnesium143 mg
Phosphorus899 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B123.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.8 mg
Folate18 mcg
Choline143 mg
Caffeine0 mg
Water896 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
Tapioca Mould. Take three ounces of tapioca, wash tw^o or three times, and mix it with two ounces of corn- flour ; add half a pint of cold water, and let it re- main for half an hour, then one and a half pint of milk
Cook this with the app: pantry check, scaling, and the assistant.