Tapioca Pudding No. 1

Name: Tapioca Pudding No. 1
Ingredients: Four large tablespoons tapioca; soaked in a quart of sweet milk; sugar to taste; Beat the yolks of three eggs; nearly one cup prepared coconut

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

738Calories

22 gProtein

83 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories738 kcal

Protein22 g

Carbohydrates83 g

Fiber2 g

Sugars26 g

Total Fat36 g

Saturated Fat14 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium479 mg

Potassium296 mg

Calcium129 mg

Iron4.3 mg

Magnesium44 mg

Phosphorus410 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A275 mcg

Vitamin E1.8 mg

Vitamin K7.3 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate81 mcg

Choline470 mg

Caffeine0 mg

Water175 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 18. The excerpt below is the record exactly as published.

sugar to taste, and a quart of milk, bake till done. RICE BALLS. Prepare lice as for table. Sea.son with salt, butter and sugar. SVhile hot pour into cups, let it get cold, then turn out into a flat ilish. Eat with whipped cream or sugar and milk. S. K. TAPIOCA PUDDING NO. I Four large tHble.siNN)ns tapioca s«»aked in a <|uart of sweet milk, Isiil until clear, Beat the yolks of three eggs

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