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Tapioca Pudding
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. 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
75Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein1 g
Carbohydrates13 g
Fiber2.4 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium155 mg
Calcium29 mg
Iron1 mg
Magnesium12 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline6.4 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 126. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Take one coffee-cupful of tapioca, wash it, cover it with half a pint of cold water, and let it stand all night. Add one coffee-cupful of boiling water, oue cupful of wine, the juice of three lemons, and the grated peel of two
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