vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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
703Calories
14 gProtein
117 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein14 g
Carbohydrates117 g
Fiber6 g
Sugars34 g
Total Fat21 g
Saturated Fat13 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium144 mg
Potassium645 mg
Calcium513 mg
Iron2.1 mg
Magnesium90 mg
Phosphorus428 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3.5 mcg
Vitamin C0.8 mg
Vitamin A118 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline68 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 100. The excerpt below is the record exactly as published.
Tapioca Pudding. — Three ounces of tapioca, three gills of milk, one table-spoonful of sugar, two eggs, one salt- spoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.