Tapioca Ice
From 365 desserts, 1900
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
1318Calories
0 gProtein
335 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1318 kcal
Protein0.3 g
Carbohydrates335 g
Fiber1.4 g
Sugars206 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium21 mg
Calcium32 mg
Iron2.5 mg
Magnesium2.1 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 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
Folate6.1 mcg
Choline1.8 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 32. The excerpt below is the record exactly as published.
Tapioca Ice. Soak one cup of pearl tapioca over night, in the morning boil in water until it clears, adding 1 cup of sugar and a little salt. Have a ripe pineapple chopped
Cook this with the app: pantry check, scaling, and the assistant.