vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding, No. 1
From The Twin-city housewife, 1920
Serves 3
Recipe by Mrs. W. M. Hendren.
Presented as published in 1920. 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
634Calories
11 gProtein
127 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein11 g
Carbohydrates127 g
Fiber0.5 g
Sugars84 g
Total Fat14 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol49 mg
Sodium125 mg
Potassium495 mg
Calcium411 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus333 mg
Zinc1.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate2 mcg
Choline58 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 54. The excerpt below is the record exactly as published.
Tapioca Pudding, No. 1 Wash a teacup of tapioca, and put to soak for one-half hour. Pour over it a quart of milk, and let stand on the back of stove until warm. Add a teacup of sugar, a tablespon of butter, and four well- beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.