Tapioca Pudding (No. 3)
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
235Calories
11 gProtein
20 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein11 g
Carbohydrates20 g
Fiber0.1 g
Sugars12 g
Total Fat12 g
Saturated Fat6.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol213 mg
Sodium101 mg
Potassium385 mg
Calcium324 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus313 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A143 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline183 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 54. The excerpt below is the record exactly as published.
Tapioca Pudding (No. 3). — An even ta- blespoonful tapioca, soaked two hours in nearly a cup of milk. Stir into this the yolk of one egg, a little salt, and sugar to taste. Bake fifteen minutes. Beat white stiff
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