vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca or Sago Pudding
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
552Calories
29 gProtein
53 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein29 g
Carbohydrates53 g
Fiber0.2 g
Sugars37 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium871 mg
Calcium659 mg
Iron2.1 mg
Magnesium70 mg
Phosphorus692 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
Folate48 mcg
Choline381 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 194. The excerpt below is the record exactly as published.
Tapioca or Sago Pudding. INGREDIENTS. — Two pints of milk, four tablespoonfuls of tapioca or sago, two tablespoonfuls of sugar, or to taste, four eggs (optional), nutmeg, salt
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