Tapioca Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
566Calories
1 gProtein
142 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein0.6 g
Carbohydrates142 g
Fiber1.7 g
Sugars7.6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.5 mg
Potassium120 mg
Calcium36 mg
Iron2.5 mg
Magnesium7.5 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline6.9 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 100. The excerpt below is the record exactly as published.
TAPIOCA JELLY. Wash the tapioca carefully in two or three waters, then soak it for five or six hours, simmer it then in a stewpan un- til it becomes quite clear, add a little of the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.