Tapioca & Peaches
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
577Calories
7 gProtein
136 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein6.7 g
Carbohydrates136 g
Fiber1.4 g
Sugars5.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium17 mg
Calcium30 mg
Iron2.4 mg
Magnesium1.5 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 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)0.2 mg
Niacin (B3)0 mg
Folate6.1 mcg
Choline1.8 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 8. The excerpt below is the record exactly as published.
Tapioca & Peaches One cup of tapioca soaked over night, in tho morn- ing cook until tender, and add sugar
Cook this with the app: pantry check, scaling, and the assistant.