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Tapioca Jelly
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
136Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein0.1 g
Carbohydrates34 g
Fiber0.4 g
Sugars1.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium5.7 mg
Calcium15 mg
Iron0.6 mg
Magnesium2.8 mg
Phosphorus2.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.5 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 326. The excerpt below is the record exactly as published.
TAPIOCA JELLY. Soak a cupful of tapioca in a quart of cold water, after wasning it thoroughly two or three times ; after soaking three or four hours, simmer it in a stewpan until it becomes quite clear, stirring often ; add the juice of a lemon, and a little of the grated peel, also a pinch of salt
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