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Peach Tapioca
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
139Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein0.1 g
Carbohydrates34 g
Fiber0.4 g
Sugars1.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium12 mg
Calcium7.9 mg
Iron0.6 mg
Magnesium0.9 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.5 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 249. The excerpt below is the record exactly as published.
Peach Tapioca. — Soak half-pint tapioca in cold water two or three hours,^ set on stove until it Doils, and sweeten to taste. Peel and slice ripe peaches
Cook this with the app: pantry check, scaling, and the assistant.