vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
547Calories
14 gProtein
94 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein14 g
Carbohydrates94 g
Fiber1.3 g
Sugars29 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium165 mg
Potassium449 mg
Calcium356 mg
Iron2.2 mg
Magnesium37 mg
Phosphorus351 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline191 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 209. The excerpt below is the record exactly as published.
of tapioca in cold water ; strain, put it into a saucepan with a pint of milk and a half- inch stick of cinnamon ; let it simmer slowly till all the milk is absorbed, then take out the cinnamon, and pour the tapioca into a pan to cool. Beat up two eggs with an ounce of moist sugar, stir the mixture into the tapioca ; pour it into a greased pie- dish, grate nutmeg on the top
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