vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tapioca Soup
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
435Calories
6 gProtein
103 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein6.2 g
Carbohydrates103 g
Fiber6.4 g
Sugars43 g
Total Fat1.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3 mg
Sodium35 mg
Potassium1150 mg
Calcium90 mg
Iron2.6 mg
Magnesium64 mg
Phosphorus172 mg
Zinc1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C45 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate35 mcg
Choline32 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 23. The excerpt below is the record exactly as published.
Tapioca Soup. ■i good-sized T,eeks, 1 lb. Potatoes, 2 oz. Tapioca, 2d Milk, 3 lumps Loaf Sugar, 8 breakfastcups Water
Cook this with the app: pantry check, scaling, and the assistant.