vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca and Strawberries
From The national course in home economics, 1917
Serves 3
Mrs. L. M. Miller.
Presented as published in 1917. 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
546Calories
15 gProtein
93 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein15 g
Carbohydrates93 g
Fiber0.1 g
Sugars83 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol163 mg
Sodium172 mg
Potassium536 mg
Calcium422 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus395 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline156 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 220. The excerpt below is the record exactly as published.
TAPIOCA AND STRAWBERRIES. Soak four tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire one quart of milk; let come to a boil, then stir in the tapioca, keep stirring until it thickens; then add a cupful of sugar and a little salt. Place to cool, then stir gently into the mixture the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.