Strawberry Tapioca
From Healthful cookery, 1904
If fresh berries cannot be had, use canned fruit, as cherries or plums.
Presented as published in 1904. 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
1150Calories
11 gProtein
283 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1150 kcal
Protein11 g
Carbohydrates283 g
Fiber49 g
Sugars106 g
Total Fat4.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium11 mg
Potassium1342 mg
Calcium305 mg
Iron10 mg
Magnesium210 mg
Phosphorus295 mg
Zinc2.5 mg
Copper1.2 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A57 mcg
Vitamin E11 mg
Vitamin K187 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate328 mcg
Choline82 mg
Caffeine0 mg
Water795 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 72. The excerpt below is the record exactly as published.
Strawberry Tapioca. — Soak overnight in cold water a large cupful of tapioca. In the morning put half of the tapioca into a well-oiled pudding dish, and sprinkle with sugar; then on this put a Desserts 209 quart of fresh, selected berries,
Cook this with the app: pantry check, scaling, and the assistant.