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Peach Tapioca
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
459Calories
4 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein3.6 g
Carbohydrates112 g
Fiber3.4 g
Sugars58 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium997 mg
Potassium146 mg
Calcium123 mg
Iron13 mg
Magnesium17 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate54 mcg
Choline5 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 22. The excerpt below is the record exactly as published.
Peach Tapioca Cover 6 tablespoons "minute tapioca" with cold water; let soak a few minutes, then add i}i cups boiling water, ^2 t salt and cook in double boiler until transparent. If scanned peaches are used, use the syrup on the peaches as far as possible, and if more liquid is necessary to make up i^ cups use hot water; also add }i cup sugar to the liquid in which the tapioca is cooked. In a baking pan arrange the halves of peaches
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