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Tapioca
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
626Calories
8 gProtein
144 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein7.7 g
Carbohydrates144 g
Fiber5.9 g
Sugars3.4 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1075 mg
Potassium152 mg
Calcium319 mg
Iron33 mg
Magnesium30 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0.1 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
Folate134 mcg
Choline14 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 151. The excerpt below is the record exactly as published.
TAPIOCA Vz cup tapioca 1 tablespoon lemon Juice 1 pint boiling water Sugar Grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.