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Rhubarb Tapioca
From Harper's cook book encyclopædia, 1902
Serves 6
Serve warm with sweetened cream.
Presented as published in 1902. 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
91Calories
0 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein0 g
Carbohydrates22 g
Fiber0.2 g
Sugars0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium4.4 mg
Calcium9.8 mg
Iron0.4 mg
Magnesium1.8 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 483. The excerpt below is the record exactly as published.
Rhubarb Tapioca. — Wash one cup- ful of pearl tapioca and soak it in a quart of water four hours. Butter a pudding-dish and cover Lie bottom with a thick layer of cut rhubarb. Grate a little orange-peel over it and sprinkle with sugar
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