Tapioca Pudding
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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
1110Calories
48 gProtein
75 gCarbs
62 gFat
Full nutrition (35 nutrients)
Calories1110 kcal
Protein48 g
Carbohydrates75 g
Fiber0.5 g
Sugars26 g
Total Fat62 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol1055 mg
Sodium545 mg
Potassium1090 mg
Calcium755 mg
Iron5.3 mg
Magnesium89 mg
Phosphorus1001 mg
Zinc5.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A556 mcg
Vitamin E2.9 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.7 mg
Folate120 mcg
Choline822 mg
Caffeine0 mg
Alcohol37 g
Water705 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 27. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Put two ounces of tapioca into a mortar, and pound it quite fine; put it in a stewpan writh a pint of milk, and simmer it gently, which will soften it to a pulp. Whisk to a froth three eggs and two yolks of eggs; add to them an ounce of butter, half a glass of brandy, sugar enough to sweeten your pudding, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.