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Strawberry Tapioca
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
70Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein0.1 g
Carbohydrates17 g
Fiber0.2 g
Sugars0.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium9.3 mg
Calcium4.6 mg
Iron0.3 mg
Magnesium0.8 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 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
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 466. The excerpt below is the record exactly as published.
STRAWBERRY TAPIOCA. One-half cup of tapioca, soaked over night in enough water to' cover ; boil in water until done ; then put half a can of strawberries
Cook this with the app: pantry check, scaling, and the assistant.