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Tapioca Pudding
From Soyer's standard cookery, 1912
Serves 6
This pudding should be served with cream and castor sugar.
Presented as published in 1912. 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
162Calories
0 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein0.1 g
Carbohydrates41 g
Fiber0.3 g
Sugars19 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium205 mg
Potassium4.5 mg
Calcium13 mg
Iron0.4 mg
Magnesium2.8 mg
Phosphorus1.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.6 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 194. The excerpt below is the record exactly as published.
Tapioca Pudding. Soak a cupful of tapioca all night in three pints of cold water, and in the morning cook for one hour in a double sauce- pan, stirring frequently. When done add half a teacupful of sugar, half a teaspoonful of salt, and a tumblerful of red cur- rant or any other fruit jell
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