Tapioca Pudding
From Principles of cooking, 1914
Sago may be used instead of tapioca.
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
922Calories
26 gProtein
155 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories922 kcal
Protein26 g
Carbohydrates155 g
Fiber2.6 g
Sugars77 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol109 mg
Sodium862 mg
Potassium859 mg
Calcium705 mg
Iron3.7 mg
Magnesium79 mg
Phosphorus601 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A219 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.4 mg
Folate107 mcg
Choline172 mg
Caffeine0 mg
Water589 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 31. The excerpt below is the record exactly as published.
Tapioca Pudding. — Soak one fourth cup of flake or pearl tapioca in one half cup of water for at least an hour, add two cups of milk, and cook until the tapioca is trans- ROOT AND TUBER PRODUCTS 81 parent, about 30 minutes. Beat two eggs, add one fourth cup of sugar, one eighth teaspoon of salt, one teaspoon of vanilla
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