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Tapioca Gruel
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0 g
Carbohydrates4.2 g
Fiber0 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium4.1 mg
Calcium12 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 152. The excerpt below is the record exactly as published.
Tapioca Gruel. Wash a large table-spoonful of tapioca ; soak it twenty minutes in a pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.