Tapioca Pudding
From Sea Cookery, 1911
Presented as published in 1911. 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
1567Calories
48 gProtein
240 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1567 kcal
Protein48 g
Carbohydrates240 g
Fiber1.4 g
Sugars113 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol186 mg
Sodium558 mg
Potassium2212 mg
Calcium1830 mg
Iron2.4 mg
Magnesium176 mg
Phosphorus1488 mg
Zinc6.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A468 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B127.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2 mg
Niacin (B3)1.5 mg
Folate6.1 mcg
Choline262 mg
Caffeine0 mg
Water1306 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 69. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. 1 cupful tapioca 1 teaspoonful butter 3 pints milk 3 tablespoonfuls sugar a dust of nutmeg or cinnamon
Cook this with the app: pantry check, scaling, and the assistant.