Tapioca Pudding
From The home science cook book, 1902
Egg may be omitted; fruits can be added.
Presented as published in 1902. 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
766Calories
21 gProtein
130 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein21 g
Carbohydrates130 g
Fiber1.5 g
Sugars76 g
Total Fat22 g
Saturated Fat9.9 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol94 mg
Sodium377 mg
Potassium795 mg
Calcium655 mg
Iron2.1 mg
Magnesium68 mg
Phosphorus549 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A187 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.9 mg
Folate54 mcg
Choline129 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 74. The excerpt below is the record exactly as published.
Tapioca Pudding. Scald one pint of milk and shake gently into it one- fourth cup of fine tapioca, stirring all the time. When it begins to thicken add one teaspoon of butter, one beaten egg, and one-fourth cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.