Tapioca Pudding, Steamed
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
514Calories
22 gProtein
61 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein22 g
Carbohydrates61 g
Fiber0.3 g
Sugars37 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium257 mg
Potassium803 mg
Calcium633 mg
Iron1.3 mg
Magnesium64 mg
Phosphorus593 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline234 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 84. The excerpt below is the record exactly as published.
one ounce of tapioca, put it into a pan with one pint of milk ; cook it very slowly over the fire until it is done. Pour it out into a basin to cool, then add a tablespoonful of sugar and one egg
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