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Cherry Tapioca
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
96Calories
0 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein0.2 g
Carbohydrates24 g
Fiber0.5 g
Sugars6.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium36 mg
Calcium12 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus5.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 82. The excerpt below is the record exactly as published.
CHERRY TAPIOCA 3/4 cup tapioca Sugar 1 quart water 1 cup stoned cherries
Cook this with the app: pantry check, scaling, and the assistant.