vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From The economical cook book, 1905
Serves 1
Can be served with sugar only.
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
894Calories
8 gProtein
211 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories894 kcal
Protein7.8 g
Carbohydrates211 g
Fiber6.6 g
Sugars5.6 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1076 mg
Potassium144 mg
Calcium333 mg
Iron34 mg
Magnesium30 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate134 mcg
Choline14 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 144. The excerpt below is the record exactly as published.
p of tapioca and soak it in cold water to corer it for two hours; then stir it in a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.