vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding, No. 1
From The Twin-city housewife, 1920
Serves 4
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
547Calories
14 gProtein
95 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein14 g
Carbohydrates95 g
Fiber0.3 g
Sugars63 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol223 mg
Sodium165 mg
Potassium440 mg
Calcium336 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus348 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline191 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 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.