Tapioca Pudding
From Practical West African cookery, 1910
Presented as published in 1910. 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
180Calories
8 gProtein
20 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein8 g
Carbohydrates20 g
Fiber0.1 g
Sugars12 g
Total Fat9.6 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium93 mg
Potassium367 mg
Calcium302 mg
Iron0.2 mg
Magnesium29 mg
Phosphorus247 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline43 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 61. The excerpt below is the record exactly as published.
Tapioca Pudding. (I). 1 level tablespoon tapioca. £ pint fresh milk (if Ideal, I tablespoon to the rest of water). 3 lumps or 1 dessertspoon sugar. £ teaspoon butter. 2 or 3 drops of vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.