Tapioca Sponge
From The home science cook book, 1902
Serve with a soft custard made with egg yolks and milk.
Presented as published in 1902. 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
556Calories
6 gProtein
135 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein6.5 g
Carbohydrates135 g
Fiber0.3 g
Sugars102 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium6.2 mg
Calcium8.6 mg
Iron0.7 mg
Magnesium0.7 mg
Phosphorus2.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 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
Folate1.5 mcg
Choline0.5 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 74. The excerpt below is the record exactly as published.
Tapioca Sponge. Heat one pint of fruit juice and water in a double boiler, and stir in one-fourth cup of tapioca. Cook fif- teen minutes, or till clear ; add one-half cup of sugar and a speck of salt. Fold in the stiff whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.