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Tapioca Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
88Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein0.4 g
Carbohydrates23 g
Fiber2.8 g
Sugars1.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium42 mg
Calcium45 mg
Iron0.5 mg
Magnesium6.3 mg
Phosphorus4.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.1 mcg
Choline2.4 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 303. The excerpt below is the record exactly as published.
Tapioca jelly. — Soak three ounces of tapioca in a quart of cold water for three hours. Then add a strip of thin lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.