vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From The thorough good cook, 1895
Serves 3
Another way involves boiling tapioca in milk, stirring in butter until cold, adding eggs, brandy, and sugar, and baking in a crust.
Presented as published in 1895. 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
636Calories
14 gProtein
53 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein14 g
Carbohydrates53 g
Fiber3.7 g
Sugars29 g
Total Fat58 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol512 mg
Sodium119 mg
Potassium433 mg
Calcium345 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus361 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.4 mcg
Vitamin C43 mg
Vitamin A188 mcg
Vitamin E1.1 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate54 mcg
Choline313 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 232. The excerpt below is the record exactly as published.
Tapioca Pudding. Boil two ounces of tapioca tender in a pint of milk ; beat up five yolks and one whole egg with half a pint of cream ; two ounces of butter, melted ; two ounces of sugar; one lemon-peel grated
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