Tapioca Pudding

Name: Tapioca Pudding
Ingredients: 1 lb. Tapioca; 2 breakfast-cupfuls of Milk; 1 large table-spoonful of Sugar; 2 Eggs; l teaspoonful of Butter; A little Flavouring

From Household cookery and laundry work, 1882

Presented as published in 1882. 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

1815Calories

13 gProtein

416 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1815 kcal

Protein13 g

Carbohydrates416 g

Fiber4.1 g

Sugars28 g

Total Fat13 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol382 mg

Sodium147 mg

Potassium189 mg

Calcium147 mg

Iron8.9 mg

Magnesium17 mg

Phosphorus231 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate65 mcg

Choline299 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 31. The excerpt below is the record exactly as published.

TAPIOCA PUDDING. 1 lb. Tapioca. 2 breakfast-cupfuls of Milk. 1 large table-spoonful of 2 Eggs. l teaspoonful of Butter. A little Flavouring

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