Tapioca Pudding

Name: Tapioca Pudding
Ingredients: one quart of milk; two-thirds of a cupful of tapioca; one saltspoonful of salt; four eggs; one cupful of sugar; the rind and juice of one lemon

From The housekeeper's companion, 1883

Best eaten cold.

Presented as published in 1883. 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

2010Calories

57 gProtein

337 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories2010 kcal

Protein57 g

Carbohydrates337 g

Fiber0.9 g

Sugars252 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium657 mg

Potassium1753 mg

Calcium1333 mg

Iron5.2 mg

Magnesium142 mg

Phosphorus1388 mg

Zinc6.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate98 mcg

Choline763 mg

Caffeine0 mg

Water1022 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 137. The excerpt below is the record exactly as published.

Tapioca Pudding. — Put into one quart of milk two-thirds of a cupful of tapioca that has soaked over night, one saltspoon- ful of salt; set it on the back part of the stove and heat gently 200 HOUSEHOLD. until the tapioca becomes clear; then beat the yolks of four eggs with one cupful of sugar and the rind and juice of one lemon

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