Tapioca Pudding

Name: Tapioca Pudding
Ingredients: three ounces of tapioca; three gills of milk; one tablespoonful of sugar; two eggs; one saltspoonful of grated nutmeg

From My mother's cook book, 1902

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

715Calories

25 gProtein

106 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories715 kcal

Protein25 g

Carbohydrates106 g

Fiber0.8 g

Sugars33 g

Total Fat21 g

Saturated Fat9.9 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol416 mg

Sodium282 mg

Potassium696 mg

Calcium523 mg

Iron3.1 mg

Magnesium56 mg

Phosphorus573 mg

Zinc2.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate50 mcg

Choline360 mg

Caffeine0 mg

Water408 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 67. The excerpt below is the record exactly as published.

Tapioca Fuddingi^ — Three ounces of tapibca, three gills of milk, one tablespoonful of sugar, two eggs, one saltspoonful of grated nutmeg

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