vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tapioca Jelly (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
271Calories
0 gProtein
67 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein0.1 g
Carbohydrates67 g
Fiber0.7 g
Sugars2.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium13 mg
Calcium29 mg
Iron1.2 mg
Magnesium5.5 mg
Phosphorus5.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 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
Folate3 mcg
Choline0.9 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1964. The excerpt below is the record exactly as published.
Tapioca Jelly (another way). — Take one pound of tapioca and six pints of water
Cook this with the app: pantry check, scaling, and the assistant.