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Tapioca Jelly
From The household cook book, 1902
Serves 1
Wine can be added for invalids.
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
709Calories
2 gProtein
183 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein2.1 g
Carbohydrates183 g
Fiber12 g
Sugars37 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.8 mg
Potassium280 mg
Calcium171 mg
Iron3.3 mg
Magnesium23 mg
Phosphorus31 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C168 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline15 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 438. The excerpt below is the record exactly as published.
TAPIOCA JELLY — Choose the largest sort, j)our on cold water to wash it 2 or 3 times, then soak it in fresh water 5 or 0 hours, and simmer it in the same until it becomes clear, adding the peel of 1 lemon; then add sugar, and lemon juice
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