Tapioca Pudding
From Plain cookery recipes, 1908
Presented as published in 1908. 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
461Calories
16 gProtein
64 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein16 g
Carbohydrates64 g
Fiber0.4 g
Sugars29 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium737 mg
Calcium612 mg
Iron0.7 mg
Magnesium60 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate1.7 mcg
Choline87 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 35. The excerpt below is the record exactly as published.
One and a half ounces tapioca One gill water. One pint milk. Tapioca Pudding One egg One dessertspoonful granu- lated sugar. Pinch of nutmeg. Wash the tapioca. Put it into a bowl, and cover with the water, and soak it about one hour until all the water is absorbed. Put the milk and tapioca into a rinsed pan, bring to the boil and simmer till the grain is soft and clear (about thirty minutes), then draw to the side of the fire and let it cool a little. Break up the egg, mix well with the tapioca, add the sugar, and pour the mixture into a buttered pie- dish, and bake in a moderate oven for about twenty minutes. PUDDINGS AND SWEET DISHES. 87 Sago Pudding. If large sago is used, allow the same proportions and pre- pare as for Tapioca Pudding (page 86). If small sago is preferred, use the same proportions and prepare as for Semolina Pudding. Semolina Pudding* One and a half ounces semo- One ounce sugar, lina. One pint milk
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