Tapioca Pudding (No. 2)

Name: Tapioca Pudding (No. 2)
Ingredients: one-quarter cup tapioca; one pint milk; beaten yolks of two eggs; one-third cup sugar

From Physical culture cook book, 1901

Presented as published in 1901. 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

793Calories

21 gProtein

124 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories793 kcal

Protein21 g

Carbohydrates124 g

Fiber0.3 g

Sugars91 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium203 mg

Potassium774 mg

Calcium652 mg

Iron1.6 mg

Magnesium60 mg

Phosphorus628 mg

Zinc2.9 mg

Copper0 mg

Manganese0.1 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate51 mcg

Choline366 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 53. The excerpt below is the record exactly as published.

Tapioca Pudding (No. 2). — Soak one- quarter cup tapioca over night. Heat one pint milk and add beaten yolks of two eggs, one- third cup sugar

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