Tapioca Pudding

Name: Tapioca Pudding
Ingredients: One coffee cup tapioca; Six eggs; One cup sugar; One tablespoonful butter; Half teaspoonful salt; add one quart of milk

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Serve with lemon slices and frosting.

Presented as published in 1909. 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

2332Calories

70 gProtein

382 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories2332 kcal

Protein70 g

Carbohydrates382 g

Fiber1.4 g

Sugars254 g

Total Fat71 g

Saturated Fat28 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.8 g

Omega-30.2 g

Cholesterol1264 mg

Sodium1968 mg

Potassium1900 mg

Calcium1402 mg

Iron7.8 mg

Magnesium154 mg

Phosphorus1592 mg

Zinc8.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A792 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B127.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)1.2 mg

Folate147 mcg

Choline1057 mg

Caffeine0 mg

Water1106 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 15. The excerpt below is the record exactly as published.

TAPIOCA PUDDING MRS. LEONARD. One coffee cup tapioca. Six eggs. One cup sugar. ; One tablespoonful butter. Half teaspoonful salt. Soak tapioca in a cup of milk for two hours; add one quart of milk

Cook this with the app: pantry check, scaling, and the assistant.