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Strawberry Tapioca
From The new Annie Dennis cook book, 1905
Serves 4
Serve very cold with sugar and cream.
Presented as published in 1905. 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
693Calories
3 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein3.4 g
Carbohydrates171 g
Fiber1.6 g
Sugars113 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium270 mg
Potassium400 mg
Calcium122 mg
Iron9.2 mg
Magnesium36 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate33 mcg
Choline3.5 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 160. The excerpt below is the record exactly as published.
Strawberry Tapioca Wash a cupful of tapioca and put to soak in cold water over night. In the morning pour over a pint of boiling water, and set on back of the stove to simmer gently until the tapioca is perfectly clear. Stem a quart of strawberries and stir into the boiling tapioca with a pint of sugar
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