vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
625Calories
29 gProtein
72 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein29 g
Carbohydrates72 g
Fiber2.8 g
Sugars53 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium893 mg
Calcium710 mg
Iron2.5 mg
Magnesium73 mg
Phosphorus695 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D6.7 mcg
Vitamin C0.2 mg
Vitamin A317 mcg
Vitamin E1.4 mg
Vitamin K1.9 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate48 mcg
Choline382 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Recipes for the million (1891), page 209. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. — Wash two tablespoonfuls of tapioca in cold water ; strain, put it into a saucepan with a pint of milk and a half- inch stick of cinnamon ; let it simmer slowly till all the milk is absorbed, then take out the cinnamon, and pour the tapioca into a pan to cool. Beat up two eggs with an ounce of moist sugar, stir the mixture into the tapioca ; pour it into a greased pie- dish, grate nutmeg on the top
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