Tapioca Gruel
From The easiest way in housekeeping and cooking, 1881
Can be prepared in smaller quantities if allowed.
Presented as published in 1881. 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
857Calories
32 gProtein
113 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein32 g
Carbohydrates113 g
Fiber0.7 g
Sugars49 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium1547 mg
Potassium1471 mg
Calcium1222 mg
Iron1.2 mg
Magnesium119 mg
Phosphorus990 mg
Zinc4.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate3 mcg
Choline174 mg
Caffeine0 mg
Water1103 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 132. The excerpt below is the record exactly as published.
Tapioca Gruel. Half a cup of tapioca soaked over-night in a cup of cold water. In the morning add a quart of milk and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.