Tapioca or Sago Pudding
From Cookery book and general axioms for plain cookery, 1890
When an egg can be afforded it is an improvement.
Presented as published in 1890. 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
605Calories
16 gProtein
101 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein16 g
Carbohydrates101 g
Fiber0.5 g
Sugars54 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium738 mg
Calcium611 mg
Iron0.9 mg
Magnesium59 mg
Phosphorus496 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate2.3 mcg
Choline87 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 22. The excerpt below is the record exactly as published.
TAPIOCA OR SAGO PUDDING. Ingredients : — 2 oz. tapioca or sago. 1 pint milk. 1 oz. sugar, or to taste. Nutmeg to taste. . A scrap of clarified dx-ipping or butter. A small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.