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Maple Tapioca
From How we cook in Tennessee .., 1906
Serves 4
Serve with grated maple sugar.
Presented as published in 1906. 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
569Calories
2 gProtein
91 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein2.3 g
Carbohydrates91 g
Fiber1.6 g
Sugars71 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Cholesterol76 mg
Sodium320 mg
Potassium353 mg
Calcium173 mg
Iron0.6 mg
Magnesium50 mg
Phosphorus74 mg
Zinc2.1 mg
Copper0.1 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.3 mg
Folate5.3 mcg
Choline6.4 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 142. The excerpt below is the record exactly as published.
Maple Tapioca. — Mix together four tablespoonfuls of quick- cooking tapioca and three tablespoonfuls of Indian meal and sprinkle into a quart of scalded milk. Stir and cook until the tapioca becomes transparent. Add a cupful and a half of maple syrup, two tablespoonfuls of butter and half a teaspoonful of salt and turn into a buttered pudding-dish. Pour over the top a cupful of thin cream
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