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Peach Tapioca
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
32Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein0.1 g
Carbohydrates7.9 g
Fiber0.1 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.4 mg
Potassium7.6 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.1 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 167. The excerpt below is the record exactly as published.
one-third of a cup of granulated tapioca enough cold water to soften it. Add to a quart of water in a doublé boiler the dissolved tapioca and boil until it is clear. When dear, take f rom the fire and flavor with a little f resh lemon, sugar to make quite sweet, and salt so that it wili not tasto fresh. Let the tapioca remain rather thick. Take one can of peaches, laj the peaches in a pudding dish, and sift sugar over them. Mix the strained juice of the peaches with the tapioca to make a proper consistency and pour over the peaches, covering them well. Set in a moderate oven and bake five or ten minutes. Serve with cream for a sauce. Strawberry Tapioca Is prepared after the manner of peach tapioca
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