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Tapioca Pudding
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
565Calories
16 gProtein
90 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein16 g
Carbohydrates90 g
Fiber0.7 g
Sugars26 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium769 mg
Potassium740 mg
Calcium615 mg
Iron1.2 mg
Magnesium59 mg
Phosphorus498 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
Folate3 mcg
Choline88 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 154. The excerpt below is the record exactly as published.
TAPIOCA PUDDING Soak till soft in cold water — overnight is best — a cup of tapioca. Add a quart of milk and half a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.