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Coffee Tapioca
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
506Calories
1 gProtein
126 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein0.6 g
Carbohydrates126 g
Fiber0.3 g
Sugars102 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium242 mg
Calcium15 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate10 mcg
Choline13 mg
Caffeine189 mg
Water475 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 59. The excerpt below is the record exactly as published.
COFFEE TAPIOCA. Cold coffee, 2 cups. Minute tapioca, 2 tablespoons. Sugar, 1/2 cup. Cornstarch, 1 tablespoon. Vanilla.
Cook this with the app: pantry check, scaling, and the assistant.