vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
320Calories
3 gProtein
73 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein3.2 g
Carbohydrates73 g
Fiber0.2 g
Sugars51 g
Total Fat6.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol103 mg
Sodium37 mg
Potassium39 mg
Calcium20 mg
Iron0.9 mg
Magnesium3.6 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 466. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Take one cup of tapioca, and after washing in two or three waters, to remove the earthy taste, put to soak over night ; next morning put it on to boil, as you would rice, being careful to stir often, to prevent burn- ing ; when soft, add three or four well-beaten eggs, one and a half cups of sugar and two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.