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Peach Tapioca
From The household (of the Detroit free press), 1886
Serves 2
Serve cold with cream and sugar.
Presented as published in 1886. 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
475Calories
0 gProtein
120 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein0.2 g
Carbohydrates120 g
Fiber0.8 g
Sugars55 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.7 mg
Potassium21 mg
Calcium20 mg
Iron1.3 mg
Magnesium2.7 mg
Phosphorus6.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.2 mcg
Choline1.4 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 465. The excerpt below is the record exactly as published.
PEACH TAPIOCA. Soak half pint tapioca in half pint of cold water several hours, or over night ; fill a baking dish half full of nice canned peaches, no syrup ; sweeten to taste ; bake half an hour ; add half pint of the syrup to tapioca, enough boiling water to thin and half a teacup sugar
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