vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
561Calories
16 gProtein
90 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein16 g
Carbohydrates90 g
Fiber0.2 g
Sugars75 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium738 mg
Calcium604 mg
Iron0.3 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline87 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 86. The excerpt below is the record exactly as published.
Tapioca Pudding Soak four tablespoons of tapioca over night. Drain, add one quart of milk and boil twenty minutes in double boiler. Add four eggs (leaving the whites of three for the top), beaten with one-half cup sugar, pinch of salt and one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.