vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
654Calories
14 gProtein
114 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein14 g
Carbohydrates114 g
Fiber0.2 g
Sugars92 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol294 mg
Sodium3369 mg
Potassium520 mg
Calcium438 mg
Iron1.1 mg
Magnesium41 mg
Phosphorus419 mg
Zinc1.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A190 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate34 mcg
Choline244 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Tapioca Pudding Soak half a cup of tapioca, when soft cook in a double boiler with one quart of milk, to which has been added a pinch of salt; beat yolks of four or five eggs with one cup of sugar, and add after the tapioca has cooked for about twenty minutes; stir until thick, then take from the fire and add butter the size of a walnut and one tablespoon vanilla, or vanilla to taste. Beat the whites of eggs until stiff with two tablespoons sugar
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