Tapioca Pudding, Baked
From The handy dictionary of cookery, 1890
Best served hot if yolks and whites are beaten separately.
Presented as published in 1890. 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
807Calories
35 gProtein
99 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories807 kcal
Protein35 g
Carbohydrates99 g
Fiber0.5 g
Sugars51 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium945 mg
Calcium695 mg
Iron3.5 mg
Magnesium77 mg
Phosphorus793 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate73 mcg
Choline528 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 101. The excerpt below is the record exactly as published.
apioca Pudding*, Baked. Take two ounces of tapioca, wash it, soak it four hours in water or inilkj then put it into a pan with a pint of milk; place it near a slow fire, stir frequently, do not allow it to boil quickly or the flavour will be destroyed ; simmer very gently until it looks clear, then turn it out into a dish to cool ; beat up three eggs with two tablespoonfuls of sugar
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