Rhubarb Tapioca
From The National home cook book, 1900
A meringue makes it even better.
Presented as published in 1900. 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
1141Calories
4 gProtein
288 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1141 kcal
Protein4.2 g
Carbohydrates288 g
Fiber8.8 g
Sugars208 g
Total Fat5.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol10 mg
Sodium21 mg
Potassium1308 mg
Calcium404 mg
Iron2.3 mg
Magnesium55 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A22 mcg
Vitamin E1.2 mg
Vitamin K132 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate35 mcg
Choline28 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from The National home cook book (1900), page 67. The excerpt below is the record exactly as published.
RHUBARB TAPIOCA—Soak a_half-cup tapioca over dizhee ; ‘and cook until clear in double boiler. Place in a pudding — dish two cups of rhubarb cut in short pieces, one cup sugar and: 3 ‘pinch of ginger
Cook this with the app: pantry check, scaling, and the assistant.