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Tapioca Pudding
From Temperance cook book, 1887
Serves 6
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
196Calories
1 gProtein
47 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein0.6 g
Carbohydrates47 g
Fiber2.1 g
Sugars35 g
Total Fat1.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.7 mg
Potassium66 mg
Calcium30 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.2 mcg
Choline2.2 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 86. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Soak six tablespoonfuls of tapioca in one pint of cold water over night. Next morning, drain off the water and put the tapi- oca in a baking-dish, adding a teaspoonful of cinnamon, a very- little nutmeg, one cup of sugar, juice of two and grated rind of one lemon, add one quart of water
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