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Orange Tapioca
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
548Calories
2 gProtein
74 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories548 kcal
Protein1.8 g
Carbohydrates74 g
Fiber0.8 g
Sugars38 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium17 mg
Potassium113 mg
Calcium60 mg
Iron0.7 mg
Magnesium8.7 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.9 mcg
Choline2.1 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 171. The excerpt below is the record exactly as published.
Orange Tapioca. Fill a bowl half full of sliced oranges and pineapple. Have ready 1% cups of tapioca made into jelly (the tapioca is cooked with cold water), and 1 teacup of granulated sugar. Beat this jelly until almost cold, then pour over the fruit. Sweeten 1 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.