Tapioca Pudding

Name: Tapioca Pudding
Ingredients: Six tablespoonfuls tapioca; one pint cold water; a little salt; the yolk of three eggs; one cup sugar; one quart milk; flavor with vanilla

From On habits and manners, 1888

Presented as published in 1888. 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

1741Calories

40 gProtein

298 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1741 kcal

Protein40 g

Carbohydrates298 g

Fiber0.5 g

Sugars250 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol668 mg

Sodium2750 mg

Potassium1535 mg

Calcium1294 mg

Iron2.4 mg

Magnesium125 mg

Phosphorus1188 mg

Zinc5.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A506 mcg

Vitamin E1.8 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B126.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.1 mg

Folate77 mcg

Choline592 mg

Caffeine0 mg

Water1367 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 82. The excerpt below is the record exactly as published.

TAPIOCA PUDDING. Six tablespoonfuls tapioca, soaked all night in one pint cold water. In the morning turn off the water; add a little salt, the yolk ON HABITS AND MANNERS. 181 of three eggs, one cup sugar, one quart milk ; boil like custard. Put it in a dish, and, when cool, stir in lightly the beaten whites ; flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.