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Orange and Tapioca Jelly
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
88Calories
0 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein0.4 g
Carbohydrates22 g
Fiber1 g
Sugars8.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.6 mg
Potassium76 mg
Calcium34 mg
Iron0.4 mg
Magnesium7.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 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)0.2 mg
Folate12 mcg
Choline0.2 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
Orange and Tapioca Jelly — Soak 6 table- spoonfuls of tapioca for 3 hours in 2 cupfuls of salted water; set in hot water and boil, adding 4 244 White Ribbon Cook Book. teaspoonfuls of sugar and a little boiling water if too thick. When like custard, add the juice of 1 orange
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