Tapioca Jelly
From Six little cooks, 1910
Wet moulds to prevent sticking.
Presented as published in 1910. 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
452Calories
2 gProtein
117 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein1.6 g
Carbohydrates117 g
Fiber11 g
Sugars56 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium177 mg
Calcium154 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus18 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline9.7 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 32. The excerpt below is the record exactly as published.
the rind of a lemon hard with lump sugar, and sweeten with the sugar thus flavored. Boil, stirring all the time, for eight minutes; then cool it, and add the whites of three eggs beaten to a froth. Place over the fire again and stir constantly until boiling hot, then turn into moulds to harden. No. 87. — TAPIOOA JELLY. • Soak two oz. tapioca five hours, or over night, in half a pint of cold water; put it over the fire with another half pint cold water, and when quite thick add half a tumbler boiling water; let it boil until the pieces look perfectly clear, then add four tablespoonfuls sugar, and flavor with two teaspoons brandy or two tablespoons wine
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