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Rhubarb Tapioca
From The Rural cook book, 1907
Serves 6
Serve with sweetened whipped cream.
Presented as published in 1907. 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
53Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.4 g
Carbohydrates13 g
Fiber0.8 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium111 mg
Calcium39 mg
Iron0.3 mg
Magnesium6.2 mg
Phosphorus6.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline2.4 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.
Rhubarb Tapioca. — Prepare the rhubarb as for stewing; place in a deep baking dish and add sugar enough to sweeten well, a little shredded orange peel, salt and dot with bits of butter. Add one quart of water to half a cupful of fine, tapioca
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