Tapioca Pudding
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
501Calories
18 gProtein
71 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein18 g
Carbohydrates71 g
Fiber0.3 g
Sugars47 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol230 mg
Sodium210 mg
Potassium621 mg
Calcium484 mg
Iron1.3 mg
Magnesium50 mg
Phosphorus470 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline212 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.
Tapioca Pudding. Take three quarters of a pint of milk, 1 oz. crushed or flaked tapioca, 1 oz. of castor sugar, one egg, flavouring essence. Put the tapioca to soak in hot milk for 20 minutes, then add the sugar and the beaten egg, also a few drops of flavouring essence
Cook this with the app: pantry check, scaling, and the assistant.