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Red Tapioca
From A year's cookery, 1880
Serves 1
A variety of acceptable dishes can be made from this recipe.
Presented as published in 1880. 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
660Calories
0 gProtein
165 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein0.3 g
Carbohydrates165 g
Fiber1.4 g
Sugars34 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium51 mg
Calcium30 mg
Iron2.8 mg
Magnesium1.5 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.1 mcg
Choline1.8 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 354. The excerpt below is the record exactly as published.
Red Tapioca. — Prepare tlie tapioca as in the last recipe, and, instead of lemon-juice, stir in a cupful of strawberry -juic
Cook this with the app: pantry check, scaling, and the assistant.