Tapioca Jelly
From The easiest way in housekeeping and cooking, 1881
Very good hot, but better when set in molds.
Presented as published in 1881. 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
799Calories
11 gProtein
161 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein11 g
Carbohydrates161 g
Fiber1.5 g
Sugars78 g
Total Fat9.3 g
Saturated Fat3.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.4 g
Cholesterol221 mg
Sodium168 mg
Potassium140 mg
Calcium75 mg
Iron4.6 mg
Magnesium20 mg
Phosphorus181 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C3.7 mg
Vitamin A3 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate62 mcg
Choline94 mg
Caffeine0 mg
Alcohol3.1 g
Water522 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 132. The excerpt below is the record exactly as published.
Tapioca Jelly. Two ounces of tapioca, — about two tablespoonfuls, — soaked over-night in one cup of cold water. In the morn- ing add a second cup of cold water, and boil till very clear. Add quarter of a cup of sugar ; two teaspoonfuls of brandy or four of wine ; or the thin rind and juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.