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Canned Cherry Tapioca
From The Rural cook book, 1907
Serves 3
Serve with whipped cream.
Presented as published in 1907. 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
603Calories
3 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein3.4 g
Carbohydrates149 g
Fiber3.5 g
Sugars77 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3597 mg
Potassium179 mg
Calcium126 mg
Iron12 mg
Magnesium19 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate45 mcg
Choline4.7 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 40. The excerpt below is the record exactly as published.
Canned Cherry Tapioca. — Cover a scant cupful of tapioca with cold water and let it soak over night. In the morning place over the fire with a saltspoonful of salt and a pint of boiling water ; simmer slowly until the tapioca is perfectly clear. Stir a pint of stoned cherries into the boiling tapioca; add a cupful of sugar
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