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Tapioca Jelly
From The new practical housekeeping, 1890
Serves 4
For a fruit-flavored jelly, add fruit juice or syrup.
Presented as published in 1890. 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
151Calories
1 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein0.6 g
Carbohydrates38 g
Fiber1.7 g
Sugars2.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.5 mg
Potassium73 mg
Calcium26 mg
Iron0.9 mg
Magnesium6.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 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
Folate7 mcg
Choline3 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 331. The excerpt below is the record exactly as published.
Tapioca Jelly. — One cup tapioca, three cups cold water, juice of one lemon and a pinch of the grated peel ; sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.