Tapioca Pudding
From Luncheons, breakfasts, simple dinners and carving, 1905
A little coconut improves the flavor; flavor with lemon.
Presented as published in 1905. 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
2118Calories
51 gProtein
381 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories2118 kcal
Protein51 g
Carbohydrates381 g
Fiber1.4 g
Sugars253 g
Total Fat57 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol706 mg
Sodium588 mg
Potassium1692 mg
Calcium1317 mg
Iron5.1 mg
Magnesium136 mg
Phosphorus1295 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate77 mcg
Choline616 mg
Caffeine0 mg
Water992 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.
Tapioca Pudding — Soak a cup full of tapioca one hour, then simmer one hour ; use milk, not water. It wiill take a quart. When soft pour in a pudding dish. Add one cup of sugar, a little butter and three eggs
Cook this with the app: pantry check, scaling, and the assistant.