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Tapioca Jelly
From Dora's cook book, 1888
Serves 10
Presented as published in 1888. 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
128Calories
2 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein1.8 g
Carbohydrates35 g
Fiber4.7 g
Sugars4.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium227 mg
Calcium57 mg
Iron1.3 mg
Magnesium17 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline8.4 mg
Caffeine0 mg
Water523 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 73. The excerpt below is the record exactly as published.
TAPIOCA JELLY. Hight ounces of tapioca soaked in one gallon fresh water five hours, add the peels of eight lemons and set all on to heat, simmer till clear, add the juice of eight lemons
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