Tapioca Pudding

Name: Tapioca Pudding
Ingredients: 1 quart of milk; 1/2 cupful of tapioca; 4-5 eggs; 1/2 pint of cream; 4-5 tablespoonfuls of sugar; 1/2 cupful of sherry

From Luncheons, 1902

Presented as published in 1902. 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

2033Calories

37 gProtein

185 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories2033 kcal

Protein37 g

Carbohydrates185 g

Fiber0.7 g

Sugars101 g

Total Fat115 g

Saturated Fat66 g

Monounsaturated Fat24 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol358 mg

Sodium431 mg

Potassium1807 mg

Calcium1367 mg

Iron1.5 mg

Magnesium142 mg

Phosphorus1134 mg

Zinc4.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K5.6 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.4 mg

Folate3 mcg

Choline174 mg

Caffeine0 mg

Water1089 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 54. The excerpt below is the record exactly as published.

TAPIOCA PUDDING 1 quart of milk, J cupful of tapioca, 4-5 eggs, J pint of cream, 4-.5 tablespoonfuls of sugar, |- cupful of sherry.

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