vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Honey Tapioca
From Mary Jane's cook book, 1916
Serves 1
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
498Calories
21 gProtein
64 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein21 g
Carbohydrates64 g
Fiber0.3 g
Sugars48 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium9937 mg
Potassium536 mg
Calcium369 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus447 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0.2 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate49 mcg
Choline339 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 60. The excerpt below is the record exactly as published.
HONEY TAPIOCA. Minute tapioca, 2 tablespoons. Honey, 2 tablespoons. Milk, 1 cup. Salt, a pinch. E^£s 2. Vanilla extract, 1 teaspoon. Cook tapioca with milk in a double boiler till transparent, stirring constantly. Add salt and well beaten egg yolks, sweetened with honey. Stir till mixture has thickened then add stiffly beaten egg whites and continue to stir for 3 minutes. Remove from fire and when cool stir in the flavoring. Serve cold with whipped cream. DESSERTS. 133 RHUBARB TAPIOCA. K'hnbarb, 1 quart. Boiling water. Sugar, 1 pint. Pearl tapioca, 2-3 cup. Butter, 1 tablespoon. Wash rhubarb and cut in small pieces, cook with sugar in double boiler till tender without stirring. Skim out the rhubarb and place in baking dish. To the remaining syrup add enough boiling water to make 1 quart. When boiling add tapioca. Let boil 1 hour, then pour over rhubarb, add butter and bake y2 hour. Serve with whipped cream or foamy sauce. SWEDISH SAGO PUDDING. Currants, 3 boxes. Cinnamon, 1 stick. Water. Sugar, 1 pound. Sugar, 1 pound. Lemon, 1. Sago, y2 pound. Mash and strain the currants and add water to make 2 quarts of liquid. Stir in sugar, cinnamon and grated rind of lemon. Boil together till scum arises. Remove this, add sago and when melted and clear pour into molds. Set on ice and serve with whipped cream. A. S., Worcester. FOAM SAUCE. Sugar, 4 tablespoons. Eggs, 2
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