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Rhubarb Tapioca
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
707Calories
3 gProtein
179 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories707 kcal
Protein2.9 g
Carbohydrates179 g
Fiber5.8 g
Sugars138 g
Total Fat4.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol10 mg
Sodium33 mg
Potassium873 mg
Calcium272 mg
Iron1.8 mg
Magnesium37 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A15 mcg
Vitamin E0.8 mg
Vitamin K88 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate25 mcg
Choline19 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 60. The excerpt below is the record exactly as published.
RHUBARB TAPIOCA. K'hnbarb, 1 quart. Boiling water. Sugar, 1 pint. Pearl tapioca, 2-3 cup. Butter, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.