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Tapioca Pudding

Name: Tapioca Pudding
Yield: 5 servings
Ingredients: a lb. tapioca; 1 quart of water; 1 quart of milk; 8 ozs. sugar; the rind and juice of one lemon

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 5

Presented as published in 1907. 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

460Calories

7 gProtein

96 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein6.7 g

Carbohydrates96 g

Fiber1 g

Sugars57 g

Total Fat6.5 g

Saturated Fat3.6 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol23 mg

Sodium81 mg

Potassium328 mg

Calcium260 mg

Iron0.9 mg

Magnesium27 mg

Phosphorus203 mg

Zinc0.9 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.9 mcg

Vitamin C11 mg

Vitamin A63 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate4 mcg

Choline36 mg

Caffeine0 mg

Water384 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 76. The excerpt below is the record exactly as published.

TAPIOCA PUDDING. TAPIOCA BLANC MANGE. a lb. tapioca, i quart of water, 1 quart of milk, 8 ozs. sugar, the rind and juic3 of one lemon

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