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Cherry Tapioca
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
556Calories
3 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein2.6 g
Carbohydrates137 g
Fiber2.2 g
Sugars69 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium748 mg
Potassium50 mg
Calcium112 mg
Iron11 mg
Magnesium10 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate45 mcg
Choline4.7 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.
CHERRY TAPIOCA Soak a cup of tapioca overnight. Next morning simmer in a saucepan with one pint of boiling water and a pinch of salt till the tapioca is clear. Add a pound and a half of cooked cherries without their pits, a cup of sugar and half a teaspoon of salt
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