vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Kentucky receipt book, 1903
Serves 3
Serve with sauce or whipped cream.
Presented as published in 1903. 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
539Calories
15 gProtein
91 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein15 g
Carbohydrates91 g
Fiber0.1 g
Sugars83 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol163 mg
Sodium172 mg
Potassium536 mg
Calcium421 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus395 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline156 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 134. The excerpt below is the record exactly as published.
Tapioca Pudding. Three tablespoons of tapioca soaked at night, 1 quart of milk, 1 teacup of sugar, 2 eggs well beaten, 1 teaspoon of cornstarch, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.