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Tapioca
From The economical cook book, 1905
Serves 1
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
622Calories
8 gProtein
143 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein7.6 g
Carbohydrates143 g
Fiber5.9 g
Sugars3 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium136 mg
Calcium318 mg
Iron33 mg
Magnesium29 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate131 mcg
Choline13 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 144. The excerpt below is the record exactly as published.
Tapioca Wash half a cup of tapioca and soak it in cold water to corer it for two hours; then stir it in a pint of boiling water, and simmer until thoroughly dissolved. If too thick, add boiling water. Sweeten it when poured out; add a little wine or brandy and grate over it a little nutmeg
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