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Tapioca Jelly
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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
99Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein0.3 g
Carbohydrates25 g
Fiber2 g
Sugars1.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium31 mg
Calcium32 mg
Iron0.5 mg
Magnesium4.3 mg
Phosphorus3.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.2 mcg
Choline1.7 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 321. The excerpt below is the record exactly as published.
Tapioca JELLY.—One half pint tapioca, one quart water, juice and some of the grated rind of alemon;
Cook this with the app: pantry check, scaling, and the assistant.