vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Cookery for every household, 1914
Serves 4
Fine tapioca may be cooked in the same way as semolina, and soaking will not be necessary.
Presented as published in 1914. 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
120Calories
6 gProtein
13 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein5.6 g
Carbohydrates13 g
Fiber0 g
Sugars9.2 g
Total Fat5.1 g
Saturated Fat2.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol61 mg
Sodium66 mg
Potassium201 mg
Calcium160 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus148 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline58 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 632. The excerpt below is the record exactly as published.
Tapioca Pudding 2 table-sps. tapioca. 1 pt. milk. \ pt. water. A pinch of salt. 1 or 2 eggs. 1 table-sp. sugar. Flavouring
Cook this with the app: pantry check, scaling, and the assistant.