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Cherry Tapioca
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
369Calories
2 gProtein
90 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories369 kcal
Protein1.6 g
Carbohydrates90 g
Fiber0.7 g
Sugars22 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium324 mg
Calcium39 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline0.9 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 90. The excerpt below is the record exactly as published.
CHERRY TAPIOCA. Cover one cupful of pearl tapioca with two cupfuls cold water; let it stand until all the water is absorbed ; now put the tapioca into a double boiler, add the juice from one pint can cherries
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