Tapioca Pudding
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1221Calories
25 gProtein
235 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1221 kcal
Protein25 g
Carbohydrates235 g
Fiber1 g
Sugars135 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium1455 mg
Potassium298 mg
Calcium137 mg
Iron5.4 mg
Magnesium26 mg
Phosphorus404 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate99 mcg
Choline589 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 34. The excerpt below is the record exactly as published.
TAPIOCA PUDDING 4 ounces pearl tapioca 4 eggs 1 quart scalded milk 1 teaspoon vanilla 1 cup powdered sugar l/i teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.