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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
407Calories
2 gProtein
102 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein2.4 g
Carbohydrates102 g
Fiber4.4 g
Sugars33 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium336 mg
Calcium57 mg
Iron2.7 mg
Magnesium33 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A15 mcg
Vitamin E0.6 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate13 mcg
Choline13 mg
Caffeine0 mg
Water457 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 92. The excerpt below is the record exactly as published.
CHERRY TAPIOCA. Cover one cupful of pearl tapioca with two cupfuls of cold wa- ter. 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
Cook this with the app: pantry check, scaling, and the assistant.