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Tapioca Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
628Calories
17 gProtein
105 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein17 g
Carbohydrates105 g
Fiber0.2 g
Sugars84 g
Total Fat17 g
Saturated Fat8.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol285 mg
Sodium177 mg
Potassium550 mg
Calcium439 mg
Iron1.3 mg
Magnesium44 mg
Phosphorus440 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline249 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 79. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Mrs. T. H. McMichaeJ. Soak eight tablespoons of tapioca over night. Heat a quart of milk and when it has just reached the boil- ing point, stir in the tapioca, and set on back of stove. Beat together the yolks of two eggs and one cup of sugar until very light ; add to milk and tapioca ; stir in three sour apples pared and sliced thin or two cups of apple sauce. Bake in a slow oven, stirring two or three times. Make meringue of whites of eggs and brown. Serve with cream and sugar, hot or cold. TAPIOCA PUDDING. Mrs. I. Matthews. Cover three tablespoons of tapioca with water and soak over night. In the morning drain and add one quart milk and one small cup of sugar, and boil half an hour. Then add the yolks of four eggs and boil five minutes. Beat the whites and spread on top and brown in the oven. PUDDINGS 165 TAPIOCA PUDDING. Mrs. Earl O. Stewart. Soak two large tablespoons of tapioca till it swells. Add one quart of rich milk, and sugar to taste. When boiling add two eggs beaten
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