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Tapioca Jelly
From The New century cook book, 1899
Serves 6
Serve chilled.
Presented as published in 1899. 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
118Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein0.4 g
Carbohydrates30 g
Fiber2 g
Sugars6.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium47 mg
Calcium32 mg
Iron0.5 mg
Magnesium4.9 mg
Phosphorus5.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C28 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
Folate6.5 mcg
Choline2.6 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 118. The excerpt below is the record exactly as published.
Tapioca Jelly. One cup tapioca, three cups cold water, juice of one lemon and a sprinkle of the peel, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.