vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
167Calories
8 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein8.5 g
Carbohydrates16 g
Fiber0.1 g
Sugars8.2 g
Total Fat7.6 g
Saturated Fat3.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol112 mg
Sodium100 mg
Potassium280 mg
Calcium218 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus214 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline103 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 360. The excerpt below is the record exactly as published.
Tapioca Pudding. — Take six table- spoonfuls of tapioca, soaked overnight in a pint of water ; in the morning scald a quart of milk ; beat the whites and yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.