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Tapioca Caramel
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
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
516Calories
0 gProtein
132 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein0.4 g
Carbohydrates132 g
Fiber0.7 g
Sugars108 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium173 mg
Calcium101 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline3.7 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 65. The excerpt below is the record exactly as published.
Tapioca Caramel. 1 small cup tapioca soaked in 1 quart water. 3 cups brown sugar. 1 teaspoon vanilla. Rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.