Tapioca Jelly
From The Memorial Hall cook book, 1919
Contributed.
Presented as published in 1919. 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
673Calories
8 gProtein
156 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein7.7 g
Carbohydrates156 g
Fiber5.9 g
Sugars16 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1085 mg
Potassium147 mg
Calcium326 mg
Iron33 mg
Magnesium32 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate133 mcg
Choline14 mg
Caffeine0 mg
Water638 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 31. The excerpt below is the record exactly as published.
Tapioca Jelly Soak % cup tapioca in 1 cup cold water over night. Dissolve 1 tblsp. granulated sugar in 1 pt. boiling water (in double boiler), add the tapioca, and cook till clear. Take from fire, and add 2 tsps. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.