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Tapioca Pudding, No. 2

From The economical cook book, 1905

Serves 2

Presented as published in 1905. 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

523Calories
25 gProtein
55 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein25 g
Carbohydrates55 g
Fiber0.1 g
Sugars43 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium292 mg
Potassium837 mg
Calcium645 mg
Iron1.5 mg
Magnesium67 mg
Phosphorus642 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline307 mg
Caffeine0 mg
Water488 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 93. The excerpt below is the record exactly as published.

in a quart of milk, draining off the water; boil fifteen minutes. Beat the yolks of four eggs, add to them a coffeecup of sugar, stir them into the pudding five minutes before taking from the fire, flavor with vanilla or lemon. Beat the whites of ^0 oggB to a stiff froth with five tablespoons of powdered sugar, eover the pudding with it, shape nicely with the back of a spoon, and bake five minutes. This pudding is very nice with two tablespoons of prepared eoeoanut stirred into the yolks and sugar, instead of the lemon or vanilla. The nut is also sprinkled over the top of the mMngue before putting in the oven. 196 COOKERY FROM EXPERIENOS. Tapioea Pndding, H^ S. Put three tablespoonsf al of tapioca in oold water and sotk aD night; in the morning drain off the water and put it ever the fire in a quart of milk ; boil slowly half an nour, er until the tapioca is dissolved ; then add the yolks of three eggs, beaten with three heaping tablespoonsfnl of powdered sugar, and bofl nntO the consistence of cnsiard ; remove it firom the fire, flaTor with yanilla or peach-water, stir in the whites of the eggs beaten to a stiff froth, pour into the dish you will serve it in, and set away to cool. Tapioca Pudding, Vo. S. Six tablespoonsful of tapioca ; put it in a quart of milk and bring to a boil ; when dissolved, add a piece of butter the siie of a walnut, two eggs beaten together, and sugar to your taste ; butter a pudding-dish, pour in the pudding and bake about three-quarters of an hour. Serve with cream or not. * Tapioca Pudding, Ho. 4
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