vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tapioca Pudding (3)
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
27Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0 g
Carbohydrates6.6 g
Fiber0.1 g
Sugars2.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium3.7 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.5 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 124. The excerpt below is the record exactly as published.
Tapioca Pudding (2). ^J'eacupfid of tapioca with | pint milk in a saucepan. Boil it, draw it aside, and let it swell very slowly ; beat up 2 or 3 eggs, and add them with sugar and flavouring, and bake in oven. 131 TRIED FAVOURITES COOKERY BOOK. Tapioca Pudding: (3). Well grease a large pudding-dish; put in 1 break fastcupful well- washed tapioca, then a layer of any kind of preserve and sugar. Fill up to top with milk
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