Fruit Tapioca
From 365 desserts, 1900
Ripe berries can be used in summer.
Presented as published in 1900. 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
1194Calories
0 gProtein
308 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1194 kcal
Protein0.4 g
Carbohydrates308 g
Fiber2.7 g
Sugars206 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium76 mg
Potassium124 mg
Calcium44 mg
Iron1.6 mg
Magnesium18 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline22 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 44. The excerpt below is the record exactly as published.
Fruit Tapioca. Add y2 a cup of tapioca to 1 pt. of water, and let it cook very slowly, until the tapioca is soft and transparent. Add y^ cup of sugar and stir until dissolved. Then add one cupful currant jelly
Cook this with the app: pantry check, scaling, and the assistant.