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Peach Tapioca
From Boston Cooking-School cook book, 1896
Serves 8
Serves 8.
Presented as published in 1896. 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
209Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein0.4 g
Carbohydrates53 g
Fiber1 g
Sugars26 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium448 mg
Potassium57 mg
Calcium9.8 mg
Iron0.8 mg
Magnesium3.3 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A17 mcg
Vitamin E0.7 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7 mcg
Choline2.5 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 222. The excerpt below is the record exactly as published.
PEACH TAPIOCA 2 cups canned peaches 1% cup quick-cooking tapioca 14 cup powdered sugar 1% teaspoon salt 4 cup granulated sugar Boiling water
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