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Tapioca Jelly
From Cooking for profit, 1886
Serves 3
Pearl tapioca is best; crush coarse granulated if used.
Presented as published in 1886. 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
628Calories
0 gProtein
159 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein0 g
Carbohydrates159 g
Fiber0.3 g
Sugars111 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium13 mg
Calcium22 mg
Iron0.5 mg
Magnesium4.4 mg
Phosphorus1.8 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.5 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 280. The excerpt below is the record exactly as published.
Tapioca Jelly. 4 cups water. % cup tapioca — 4 ounces. ^32 SAN FRANCISCO HOTEL GAZETTE'S I heaped cup sugar — lo ounces. I cup raspberry juice or syrup, or lemon juice and rind and water
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