vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
Presented as published in 1882. 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
137Calories
5 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein5.3 g
Carbohydrates12 g
Fiber0.1 g
Sugars0.6 g
Total Fat7.6 g
Saturated Fat3.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol165 mg
Sodium60 mg
Potassium60 mg
Calcium27 mg
Iron0.9 mg
Magnesium5.2 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate20 mcg
Choline123 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 120. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Soak 8 table-spoonfuls of tapioca in a quart of warm milk till soft, and then add 2 table-spoonfuls of melted butter, 5 eggs well beaten, cinnamon and sugar to your taste
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