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Grape Tapioca
From Mary Jane's cook book, 1916
Serves 2
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
68Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein0.1 g
Carbohydrates17 g
Fiber0.1 g
Sugars8.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium11 mg
Calcium11 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
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.
GRAPE TAPIOCA. Water, 2 cups. Salt, a pinch. Minute tapioca, 2 tablespoons. Grape juice, 2 tablespoons. Sugar, 1 heaping tablespoon
Cook this with the app: pantry check, scaling, and the assistant.