Tapioca Pudding

Name: Tapioca Pudding
Ingredients: a coffee-cup of tapioca; a pint and a half of milk; four well-beaten eggs; flavor with lemon and peach; sweeten it to taste

From La cuisine creole, 1885

If this is wanted for one person, take half the quantity of tapioca and milk.

Presented as published in 1885. 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

725Calories

49 gProtein

35 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories725 kcal

Protein49 g

Carbohydrates35 g

Fiber0 g

Sugars36 g

Total Fat42 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol832 mg

Sodium562 mg

Potassium1373 mg

Calcium1011 mg

Iron3.5 mg

Magnesium111 mg

Phosphorus1134 mg

Zinc5.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B125.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.9 mg

Folate94 mcg

Choline718 mg

Caffeine0 mg

Water796 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 92. The excerpt below is the record exactly as published.

TAPIOCA PUDDING. Put a coflfee-cup of tapioca (soak ît well first) into a pint and a half of milk, set ît where it will get hot slowly, take it oflf when it boils, and when cool add four well-beaten eggs; flavor with lemon and peach, sweeten it to taste

Cook this with the app: pantry check, scaling, and the assistant.