Tapioca Pudding

Name: Tapioca Pudding
Ingredients: One small cup of tapioca; one quart of milk; one teaspoon of butter; three tablespoons of sugar

From Mother Hubbard's cupboard, 1887

Some prefer the pudding made with three pints of milk and no water.

Presented as published in 1887. 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

1274Calories

32 gProtein

218 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1274 kcal

Protein32 g

Carbohydrates218 g

Fiber1.4 g

Sugars90 g

Total Fat35 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol127 mg

Sodium373 mg

Potassium1480 mg

Calcium1230 mg

Iron2.4 mg

Magnesium118 mg

Phosphorus996 mg

Zinc4.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate6.1 mcg

Choline175 mg

Caffeine0 mg

Water876 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 17. The excerpt below is the record exactly as published.

tapioca pudding. One small cup of tapioca, one quart of milk, one teaspoon of butter, three tablespoons of sugar

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