Tapioca Jelly

Name: Tapioca Jelly
Ingredients: One-third cup tapioca; one and one-half cups water; one-third cup sugar; juice and grated rind of half a lemon; two tablespoons sherry or one of brandy

From Trinity cook book, 1925

Presented as published in 1925. 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

463Calories

1 gProtein

120 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories463 kcal

Protein0.8 g

Carbohydrates120 g

Fiber5.8 g

Sugars71 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium15 mg

Potassium90 mg

Calcium88 mg

Iron1.2 mg

Magnesium12 mg

Phosphorus9.5 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C65 mg

Vitamin A1.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate8.5 mcg

Choline4.9 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 65. The excerpt below is the record exactly as published.

TAPIOCA JELLY One-third cup tapioca, one and one-half cups water, one-third cup sugar, juice and grated rind of half a lemon, two tablespoons sherry or one of brandy

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