Tapioca Pudding

Name: Tapioca Pudding
Ingredients: Wash a teacup of Tapioca; pour over a quart of milk; add a teacupful sugar; a tablespoonful butter; four well beaten eggs

From The Elm City cook book, 1896

Serve hot or cold.

Presented as published in 1896. 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

1903Calories

32 gProtein

380 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1903 kcal

Protein32 g

Carbohydrates380 g

Fiber1.4 g

Sugars253 g

Total Fat43 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol148 mg

Sodium375 mg

Potassium1485 mg

Calcium1233 mg

Iron2.5 mg

Magnesium118 mg

Phosphorus998 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate6.1 mcg

Choline175 mg

Caffeine0 mg

Water878 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.

TAPIOCA PUDDING. Wash a teacup of Tapioca, and put to soak for half an hour, pour over a quart of milk, and stand on the back of stove until warm, add a teacupful sugar, a tablespoonful butter, four well beaten eggs

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