Tapioca No. 2

Name: Tapioca No. 2
Ingredients: One-half cup tapioca; two eggs; sugar to sweeten; one quart milk; a pinch of salt

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

1000Calories

45 gProtein

113 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1000 kcal

Protein45 g

Carbohydrates113 g

Fiber0.7 g

Sugars50 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol489 mg

Sodium513 mg

Potassium1608 mg

Calcium1270 mg

Iron3 mg

Magnesium129 mg

Phosphorus1188 mg

Zinc5.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.1 mg

Folate50 mcg

Choline468 mg

Caffeine0 mg

Water943 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 18. The excerpt below is the record exactly as published.

TAPIOCA NO. 2. One-half cup tapioca soaked in milk or water, tw’o eggs, sugar to sweeten, one ijuart milk, a pinch of salt

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