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Tapioca Pudding
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
605Calories
19 gProtein
96 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein19 g
Carbohydrates96 g
Fiber0.1 g
Sugars83 g
Total Fat32 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol331 mg
Sodium221 mg
Potassium586 mg
Calcium443 mg
Iron1.5 mg
Magnesium47 mg
Phosphorus465 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline254 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 259. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.