vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tapioca and Orange Cream
From Cookery for every household, 1914
Serves 2
Sufficient for 4 or 5 persons. Probable cost, 9d.
Presented as published in 1914. 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
462Calories
1 gProtein
68 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein1.3 g
Carbohydrates68 g
Fiber0.4 g
Sugars30 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium13 mg
Potassium62 mg
Calcium45 mg
Iron0.7 mg
Magnesium4.1 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.7 mcg
Choline0.5 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 704. The excerpt below is the record exactly as published.
Tapioca and Orange Cream 3 oz. tapioca. l 2 oz. sugar. 1 pt. water. 3 oranges. | 1 gill double cream
Cook this with the app: pantry check, scaling, and the assistant.