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Tapioca Pudding
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
547Calories
17 gProtein
87 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein17 g
Carbohydrates87 g
Fiber0.3 g
Sugars55 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium195 mg
Potassium561 mg
Calcium436 mg
Iron1.5 mg
Magnesium45 mg
Phosphorus430 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline205 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 85. The excerpt below is the record exactly as published.
Tapioca Pudding. Quarter of a pound of tapioca, one quart of milk, quarter of a pound of sugar, three eggs, and a little almond flavour
Cook this with the app: pantry check, scaling, and the assistant.