Tapioca Pudding
From The royal baker and pastry cook, 1902
Some prefer the pudding made with 3 pints milk and no water.
Presented as published in 1902. 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
1274Calories
32 gProtein
218 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1274 kcal
Protein32 g
Carbohydrates218 g
Fiber1.4 g
Sugars90 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol127 mg
Sodium373 mg
Potassium1480 mg
Calcium1230 mg
Iron2.4 mg
Magnesium118 mg
Phosphorus996 mg
Zinc4.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate6.1 mcg
Choline175 mg
Caffeine0 mg
Water876 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 49. The excerpt below is the record exactly as published.
Tapioca Pudding. — 1 small cup tapioca, 1 quart mUk, 1 teaspoon butter, 3 tablespoons sugar. Soak tapioca in water 4 or 5 hours, then add the milk ; flavor with extract lemon, or anything else you prefer. Bake slowly 1 hour. To be made day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with 3 pints mUk and no water. Tapioca and Cocoanut Pudding. — 1 cup tapioca soaked overnight, 1 quart milk
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