Tapioca Pudding with Prunes

Name: Tapioca Pudding with Prunes
Ingredients: two and a half cupfuls of water; four heaping tablespoonfuls of it; three tablespoonfuls of sugar; one teaspoonful of butter; two cupfuls of milk or water; a quart pudding-dish

From Luncheons, 1902

Presented as published in 1902. 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

281Calories

0 gProtein

71 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories281 kcal

Protein0.1 g

Carbohydrates71 g

Fiber0.3 g

Sugars39 g

Total Fat3.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol10 mg

Sodium38 mg

Potassium12 mg

Calcium41 mg

Iron0.6 mg

Magnesium11 mg

Phosphorus3.5 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.5 mcg

Choline0.5 mg

Caffeine0 mg

Water1069 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 51. The excerpt below is the record exactly as published.

two and a half cupfuls of water. Stew dried prunes until they begin to swell. Add to the soaked tapioca (there should be four heaping tablespoonfuls of it) three tablespoonfuls of sugar, one teaspoonful of butter, and two cupfuls of milk or water. Spread a layer of prunes over the bottom of a quart pudding-dish

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