Nut Tapioca
From True food values and their low costs, 1916
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
1201Calories
0 gProtein
306 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1201 kcal
Protein0.5 g
Carbohydrates306 g
Fiber0.9 g
Sugars217 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2417 mg
Potassium311 mg
Calcium226 mg
Iron3.2 mg
Magnesium28 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.3 mcg
Choline6.3 mg
Caffeine0 mg
Water723 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 53. The excerpt below is the record exactly as published.
Nut Tapioca Soak two thirds of a cup of tapioca over night in three cups of water. In the morning add one cup of brown sugar, one teaspoon of salt, and two- thirds of a cup of hickory nut meats
Cook this with the app: pantry check, scaling, and the assistant.