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Peach Tapioca
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
540Calories
6 gProtein
125 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories540 kcal
Protein5.9 g
Carbohydrates125 g
Fiber4.8 g
Sugars3.9 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium808 mg
Potassium119 mg
Calcium243 mg
Iron25 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate100 mcg
Choline10 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 152. The excerpt below is the record exactly as published.
PEACH TAPIOCA Wash and soak overnight a cup of tapioca. Next morning set the tapioca to boil in a pint of boiling water. It is best to use a double-boiler. Boil slowly until the tapioca is clear. Then stir in a can of peaches
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