vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Tapioca
From The Rural cook book, 1907
Serves 6
Meringue made from egg whites and powdered sugar.
Presented as published in 1907. 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
196Calories
2 gProtein
44 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein2.3 g
Carbohydrates44 g
Fiber0.3 g
Sugars38 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium32 mg
Potassium45 mg
Calcium13 mg
Iron0.6 mg
Magnesium8.6 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.2 mcg
Choline49 mg
Caffeine0.6 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 41. The excerpt below is the record exactly as published.
Chocolate Tapioca. — Soak three tablespoonfuls of tapioca in a cup of cold water for half an hour; add three pints of hot milk, one cnpful of sugar, yolks of two eggs and three tablespoonfuls of grated chocolate
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