vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Tapioca Pudding (2)

Name: Tapioca Pudding (2)
Yield: 8 servings
Ingredients: two quarts of warm milk; eight tablespoonfuls of tapioca; four beaten eggs; a tablespoonful of butter; cinnamon or mace to the taste; four tablespoonfuls of white powdered sugar; a wine-glass of wine

From The hearthstone; or, Life at home, 1883

Serves 8

Presented as published in 1883. 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

136Calories

2 gProtein

27 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories136 kcal

Protein2.4 g

Carbohydrates27 g

Fiber0.8 g

Sugars7.1 g

Total Fat3.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Cholesterol17 mg

Sodium96 mg

Potassium36 mg

Calcium27 mg

Iron1 mg

Magnesium6.3 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0.1 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate27 mcg

Choline21 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 311. The excerpt below is the record exactly as published.

Tapioca Pudding (2). — To two quarts of warm milk put eight tablespoonfuls of tapioca, four beaten eggs, a tablcspoonful of butter, and cinnamon or mace to the taste; mix four tablespoonfuls of white powdered sugar and a wine-glass of wine

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