Tapioca Pudding (French)

Name: Tapioca Pudding (French)
Ingredients: 3 oz. of sugar; two even tablespoons of butter; 3 oz. of fine tapioca; yi cup stoned raisins; the grated rind of i lemon; one whole ^g'g; 3 yolks

From Allied cookery, 1916

Presented as published in 1916. 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

918Calories

25 gProtein

162 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories918 kcal

Protein25 g

Carbohydrates162 g

Fiber0.8 g

Sugars88 g

Total Fat41 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol807 mg

Sodium288 mg

Potassium292 mg

Calcium134 mg

Iron4.9 mg

Magnesium26 mg

Phosphorus407 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate97 mcg

Choline589 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 30. The excerpt below is the record exactly as published.

TAPIOCA PUDDING (French) Boil \yi pints of milk with 3 oz. of sugar and two even tablespoons of butter. Stir in gradually 3 oz. of fine tapioca. Place the saucepan on a slow fire and simmer 15 minutes. Pour the mixture into a basin and add yi cup stoned raisins, the grated rind of i lemon, \yi oz. finely cut candied orange-peel, one whole ^g'g, 3 yolks

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