Fruit Tapioca
From Science of food & cookery, 1921
Presented as published in 1921. 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
946Calories
9 gProtein
230 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories946 kcal
Protein8.7 g
Carbohydrates230 g
Fiber8.5 g
Sugars105 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1082 mg
Potassium273 mg
Calcium343 mg
Iron33 mg
Magnesium38 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate141 mcg
Choline18 mg
Caffeine0 mg
Water597 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 111. The excerpt below is the record exactly as published.
FRUIT TAPIOCA l/3 cup minute tapioca Y2 cup cold water 2 cups boiling water l/2 cup sugar A slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.