vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherries and Tapioca
From Harper's cook book encyclopædia, 1902
Serves 2
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
415Calories
2 gProtein
103 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein2.5 g
Carbohydrates103 g
Fiber4.8 g
Sugars26 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium400 mg
Calcium53 mg
Iron3.4 mg
Magnesium28 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate3 mcg
Choline0.9 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 186. The excerpt below is the record exactly as published.
Cherries and Tapioca. — One and a half pounds of sour cherries, one cupful of tapioca, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.