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Tapioca Pudding
From The new practical housekeeping, 1890
Serves 6
The lemon adds a fine flavor.
Presented as published in 1890. 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
64Calories
0 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein0.1 g
Carbohydrates16 g
Fiber0.3 g
Sugars4.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.7 mg
Potassium13 mg
Calcium9.5 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0.1 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
Folate1.4 mcg
Choline0.6 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 484. The excerpt below is the record exactly as published.
Tapioca Pudding. — This popular and beautiful dessert is pre- pared in a variety of ways. For an Eggless Tapioca soak cup tapioca in cup cold water overnight. In the morning add three cups cold water and cobk very slowly until transparent. Slice half lemon very thin boil in very little water till tender and add all to the tapioca with sugar to taste and slight pinch of salt. Put in lonff buttered tin, make a meringue of whipped whites three eggs and three tablespoons powdered sugar
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