Tapioca Pudding
From The art of cooking, 1880
Presented as published in 1880. 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
715Calories
25 gProtein
106 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein25 g
Carbohydrates106 g
Fiber0.8 g
Sugars33 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium282 mg
Potassium696 mg
Calcium523 mg
Iron3.1 mg
Magnesium56 mg
Phosphorus573 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline360 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 67. The excerpt below is the record exactly as published.
Tapioca Pudding. — Three ounces of tapioca, three gills of milk, one tablespoonful of sugar, two eggs, one saltspoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.