Tapioca Jelly
From The Edwardsville cook book, 1906
Serve cold with whipped cream.
Presented as published in 1906. 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
945Calories
8 gProtein
224 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories945 kcal
Protein7.8 g
Carbohydrates224 g
Fiber6.6 g
Sugars18 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1085 mg
Potassium155 mg
Calcium341 mg
Iron34 mg
Magnesium33 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 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
Folate136 mcg
Choline15 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 62. The excerpt below is the record exactly as published.
TAPIOCA JELLY. Mrs. J. L. Trinkhaus. Soak cup of tapioca over night in a cup of cold water. Put into a double boiler a pint of boiling water and dissolve in this a tablespoon of granulated sugar. Now turn in the soaked tapioca and cook until clear. Remove from fire and add 2 teaspoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.