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Fruit Tapioca
From The home cook book, 1905
Serves 5
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
711Calories
7 gProtein
180 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein6.8 g
Carbohydrates180 g
Fiber12 g
Sugars130 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium676 mg
Potassium1034 mg
Calcium197 mg
Iron15 mg
Magnesium72 mg
Phosphorus126 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A3.2 mcg
Vitamin E0.2 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate73 mcg
Choline17 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 154. The excerpt below is the record exactly as published.
FRUIT TAPIOCA Soak overnight two tablespoons of small tapioca. Next morning drain and put in a double-boiler with four cups of boiling water. Cover close and boil until the tapioca is trans- parent. Then add half a teaspoon of salt, one pound of dates stoned, one cup of raisins seeded, half a pound of figs, and one cup of sugar
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