vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Tapioca or Sago Pudding
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
671Calories
19 gProtein
99 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein19 g
Carbohydrates99 g
Fiber2.5 g
Sugars33 g
Total Fat34 g
Saturated Fat9.6 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol90 mg
Sodium188 mg
Potassium846 mg
Calcium655 mg
Iron1.7 mg
Magnesium97 mg
Phosphorus568 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1 mg
Folate9.3 mcg
Choline95 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 160. The excerpt below is the record exactly as published.
Tapioca or Sago Pudding. I teacup tapioca ; 1 quart milk ; 2 tablespoonsful butter melted ; I tablespoonful sugar ; A few drops essence of vanille, it that flavour is liked, or of bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.