Tapioca or Rice Custard
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
837Calories
29 gProtein
124 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein29 g
Carbohydrates124 g
Fiber0 g
Sugars125 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium878 mg
Calcium657 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus691 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 41. The excerpt below is the record exactly as published.
| tsp. salt \ tsp. vanilla MILK, CREAM, AND BUTTER 9 1 Chocolate Custard | oz. chocolate to i pt. milk Melt chocolate in a double boiler and add the scalded milk to it a teaspoonful at a time until smooth. The remainder may be added rapidly. NOTE : Follow directions carefully so the chocolate will not separate. VARIATIONS Floating Island Soft custard served in glasses with meringue on top. Garnish with jellies or cherries. Tapioca or Rice Custard Ingredients : | c. rice or pearl tapioca f c. sugar 2 c. milk | tsp. salt 2 eggs i tsp. vanilla
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Cook this with the app: pantry check, scaling, and the assistant.