Tapioca Lee
From High-Street cook book, 1885
Presented as published in 1885. 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
887Calories
1 gProtein
230 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories887 kcal
Protein1.2 g
Carbohydrates230 g
Fiber3.1 g
Sugars223 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.3 mg
Potassium249 mg
Calcium31 mg
Iron0.8 mg
Magnesium28 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate40 mcg
Choline12 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.
Twpioca lee. WS. one <ii;> iif pearl tapioca over night; In the morning boil in water till it clears, adding one cup of sugar and n little salt. Have a ripe pineapple chopped
Cook this with the app: pantry check, scaling, and the assistant.