vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From The Pattern cook-book, 1890
Serves 2
This pudding is to be eaten hot without sauce.
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
477Calories
8 gProtein
95 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein8.1 g
Carbohydrates95 g
Fiber0.6 g
Sugars63 g
Total Fat9.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium677 mg
Potassium373 mg
Calcium312 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus250 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate1.7 mcg
Choline44 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 183. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. This is to be eaten hot without sauce. For five per- sons allow PUDDINGS. 42 1 One egg. One pint of milk. One-half cupful of pearl tapioca. One-half cupful of sugar. One tea-spoonful of butter. One-half tea-spoonful of salt. One-quarter teaspoonful of cinnamon. One-eighth tea-spoonful of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.