vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tapioca Ice
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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
766Calories
1 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories766 kcal
Protein1.5 g
Carbohydrates195 g
Fiber3.8 g
Sugars118 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium440 mg
Calcium22 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 30. The excerpt below is the record exactly as published.
TAPIOCA ICE.—One cup tapioca soaked over night. In the morning put it on the stove. When boiling hot add 1 cup of sugar, and boil until clear. Slice 2 bananas
Cook this with the app: pantry check, scaling, and the assistant.