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Tapioca
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
730Calories
10 gProtein
132 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein9.8 g
Carbohydrates132 g
Fiber11 g
Sugars29 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol26 mg
Sodium1085 mg
Potassium344 mg
Calcium373 mg
Iron33 mg
Magnesium82 mg
Phosphorus143 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate167 mcg
Choline20 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 180. The excerpt below is the record exactly as published.
TAPIOCA. Soak half a tea-cupful of tapioca for several hours in cold water, then add one pint of boiling water, and cook until clear. Flavor with the juice of lemon or grated nutmeg, sweeten to taste, and when cold serve with cream
Cook this with the app: pantry check, scaling, and the assistant.