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Tapioca Jelly
From A year's cookery, 1880
Serves 4
Presented as published in 1880. 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
75Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein0.3 g
Carbohydrates19 g
Fiber0.9 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium38 mg
Calcium14 mg
Iron0.5 mg
Magnesium3.4 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 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
Folate3.5 mcg
Choline1.5 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 354. The excerpt below is the record exactly as published.
Tapioca Jelly. — Soak half a cupful of pearl tapioca in two cup¬ fuls of water overnight. Turn into a double saucepan, or put in a jar and set in a saucepan of water, and cook gently till clear. Add sugar to taste, and a little more water if too thick, and when taken off the fire, strain into it the juice of a lemon
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