Tapioca Pudding
From The Samaritan cookery book, 1903
Miss Wade.
Presented as published in 1903. 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
205Calories
13 gProtein
14 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein13 g
Carbohydrates14 g
Fiber0 g
Sugars13 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium145 mg
Calcium57 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 39. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. | teacupful of tapioca. I tablespoonfuls of sugar. 4 teacupfuls of milk. | 2 eggs. Vanilla essence. Soak the tapioca and boil in milk till ready, add sugar, essence, and yolks of eggs, and mix well. Pour into pudding dish, and when cold decorate with the whites of eggs beaten to a stiff froth, with a little fine sugar added. Miss Wade. TAPIOCA AND RHUBARB PUDDING. | lb. tapioca. I Cold water. 6 stalks of red rhubarb. 2 cups of milk. Sugar. I 2 eggs. 1 teaspoonful of arrowroot. Soak tapioca in cold water for 2 hours, then cut up rhubarb and mix with tapioca some sugar in a pudding dish and bake in a slow oven till cooked. Make a custard with the yolks of the which from its softness impairs the teeth through want of exer- cise in mastication and clogs the digestion. €elipse Oatcakes There is no more valuable food than Oats. The coarse grains of the meal play a most important part in their own and the digest- ing of other foods. largest Sale in the World. . . Delightful either to meat or with preserves. YOUR GROCER CAN SUPPLY YOU. hb 107 eggs, the milk, arrowroot, and sugar to taste. Pour over baked tapioca and rhubarb, and put in the oven to firm. Beat the whites to a stiff froth, add a little sugar, spread on top, return to the oven to brown for about 5 minutes. To be eaten hot or cold. This pudding may be made with apples instead of rhubarb. Miss Kaye, Perth. TAPIOCA AND COCOANUT PUDDING. tablespoonfuls of tapioca. 2 tablespoonfuls of desiccated cocoanut. | pint of milk. 1 oz. sugar. \ oz. butter. ? eggs. ^ teaspoonful vanilla essence
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