Tapioca Pudding
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
99Calories
0 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein0 g
Carbohydrates22 g
Fiber0.3 g
Sugars5.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium111 mg
Potassium34 mg
Calcium33 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline0.4 mg
Caffeine0 mg
Water950 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 54. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Boil two tablespoonfuls of tapioca in a quart of water until clear; add while boiling a stick of cinnamon. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.