Tapioca Pudding
From Chambers's cookery for young housewives, 1894
Sago pudding may be made in the same manner.
Presented as published in 1894. 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
2641Calories
52 gProtein
505 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories2641 kcal
Protein52 g
Carbohydrates505 g
Fiber4.1 g
Sugars119 g
Total Fat92 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol808 mg
Sodium601 mg
Potassium1733 mg
Calcium1389 mg
Iron9.8 mg
Magnesium142 mg
Phosphorus1324 mg
Zinc6.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate89 mcg
Choline620 mg
Caffeine0 mg
Water1269 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 60. The excerpt below is the record exactly as published.
TAPIOCA PUDDING- SACO i lb. tapioca. 1 quart milk. 4 pint water. PUDDING. 3 eggs. 2 oz. sugar. 2 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.