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Purée de Tomates au Tapioca, otherwise Waldeze
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
856Calories
2 gProtein
211 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories856 kcal
Protein2.3 g
Carbohydrates211 g
Fiber4.6 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium16 mg
Potassium527 mg
Calcium67 mg
Iron4.3 mg
Magnesium26 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate37 mcg
Choline15 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 135. The excerpt below is the record exactly as published.
PUREE DE TOMATES AU TAPIOCA, otherwise WALDEZE Prepare one and one-half pints of tapioca in white con- sommé, and keep it a little lighter than ordinary tapioca. Also press, peel, and cut into dice the pulp of three medium-sized, very red tomatoes; poach these dice in some consommé and mix them with the tapioca. Or, failing fresh tomatoes, add to the tapioca two table- spoonfuls of concentrated tomato pur
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