Raisin Tapioca
From Cookery for little girls, 1910
Raisins should be seeded.
Presented as published in 1910. 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
1499Calories
18 gProtein
365 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1499 kcal
Protein18 g
Carbohydrates365 g
Fiber17 g
Sugars128 g
Total Fat4 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol0 mg
Sodium2838 mg
Potassium1613 mg
Calcium602 mg
Iron53 mg
Magnesium114 mg
Phosphorus293 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate206 mcg
Choline41 mg
Caffeine0 mg
Water855 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 31. The excerpt below is the record exactly as published.
RAISIN TAPIOCA Tapioca is a thing every child should learn to use, as it is capable of so many variations. For the simplest pudding, have her first cover three- quarters of a cup of tapioca, (or sago, either), with one cupful of cold water and allow to soak at least an hour. Then add three cupfuls of boil- ing water, one-half teaspoonful salt, the flavor- ing and sugar to taste, and boil until transpar- ent. If the family like lemon, let her add the 6trained juice and grated rind of one lemon and one-half cupful of sugar. Or, she can use a level cupful of raisins
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