vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Tapioca Jelly

Name: Tapioca Jelly
Yield: 2 servings
Ingredients: the largest sort of tapioca; cold water to wash it two or three times; soak it in fresh water five or six hours; lemon-juice; sugar; the peel should have been boiled in it

From Cassell's dictionary of cookery, 1892

Serves 2

Thickens significantly.

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

676Calories

1 gProtein

174 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories676 kcal

Protein1.1 g

Carbohydrates174 g

Fiber6.1 g

Sugars102 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium8.1 mg

Potassium142 mg

Calcium89 mg

Iron1.7 mg

Magnesium12 mg

Phosphorus15 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A1.5 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)0.2 mg

Folate20 mcg

Choline7.7 mg

Caffeine0 mg

Water183 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1808. The excerpt below is the record exactly as published.

Tapioca Jelly. — Choose the largest sort, pom- cold water on to wash it two or three times, then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then put lemon-juice, -wane, and sugar. The peel should have been boiled in it

Cook this with the app: pantry check, scaling, and the assistant.