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Tapioca Milk
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
540Calories
24 gProtein
59 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein24 g
Carbohydrates59 g
Fiber0.3 g
Sugars36 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium278 mg
Potassium1100 mg
Calcium905 mg
Iron0.4 mg
Magnesium87 mg
Phosphorus740 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate1.1 mcg
Choline130 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 151. The excerpt below is the record exactly as published.
Tapioca Milk. One ounce of tapioca, and one pint and a half of milk
Cook this with the app: pantry check, scaling, and the assistant.