Tapioca Pudding
From The easiest way in housekeeping and cooking, 1881
Can be served with fruit or sauce.
Presented as published in 1881. 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
2130Calories
51 gProtein
382 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories2130 kcal
Protein51 g
Carbohydrates382 g
Fiber1.4 g
Sugars254 g
Total Fat57 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol706 mg
Sodium2922 mg
Potassium1699 mg
Calcium1319 mg
Iron5.2 mg
Magnesium137 mg
Phosphorus1295 mg
Zinc6.3 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)1.2 mg
Folate77 mcg
Choline616 mg
Caffeine0 mg
Water994 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 120. The excerpt below is the record exactly as published.
Tapioca Pudding. One quart of milk ; one teacupful of tapioca ; three eggs ; a cup of sugar ; a teaspoonful of salt ; a tablespoonful of butter ; a teaspoonful of lemon extract
Cook this with the app: pantry check, scaling, and the assistant.