Tapioca Pudding
From Blue Ribbon cook book, 1905
This may be served hot, or very cold. A custard sauce is often poured over it.
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
386Calories
3 gProtein
84 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein2.8 g
Carbohydrates84 g
Fiber0.3 g
Sugars51 g
Total Fat5.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium584 mg
Potassium5.3 mg
Calcium8.5 mg
Iron0.6 mg
Magnesium0.5 mg
Phosphorus2.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.5 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 58. The excerpt below is the record exactly as published.
Tapioca Pudding—}4 cup pearl, or 114 tablespoons minute tapioca. Soak pearl tapioca in water to cover about an hour. Drain, if necessary. Add tapioca to 2 cups scalded milk, and cook in double boiler until trans- parent. Beat yolk of an egg, 14 teaspoon salt, and 14 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.