Fruit Tapioca
From Food and health, 1916
This is sometimes called bird's nest pudding. Other fruit can be used.
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
1662Calories
14 gProtein
416 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1662 kcal
Protein14 g
Carbohydrates416 g
Fiber32 g
Sugars217 g
Total Fat4.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium2517 mg
Potassium1302 mg
Calcium583 mg
Iron43 mg
Magnesium95 mg
Phosphorus219 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A25 mcg
Vitamin E0.8 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate176 mcg
Choline62 mg
Caffeine0 mg
Water1507 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 39. The excerpt below is the record exactly as published.
Fruit tapioca. What and how much. Minute tapioca f cup Lemon peel Boiling water z\ cups Salt \ teaspoonful Tart apples 6
Cook this with the app: pantry check, scaling, and the assistant.