vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding, No. 2
From The Twin-city housewife, 1920
Serves 2
Recipe by Mrs. Robert Lassiter, Charlotte.
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
498Calories
17 gProtein
75 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein17 g
Carbohydrates75 g
Fiber0.1 g
Sugars63 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium200 mg
Potassium472 mg
Calcium345 mg
Iron1.6 mg
Magnesium38 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate36 mcg
Choline264 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 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 55. The excerpt below is the record exactly as published.
Tapioca Pudding, No. 2 Soak three tablespoons tapioca for three hours at least. Put a pint of milk in double boiler to cook and when it boils add the tapioca and cook ten minutes. Add to the milk the yolks of three eges and one-half cup sugar thoroughly beaten together and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.