Tapioca with Currant Jelly
From 365 desserts, 1900
In summer, ripe berries can be used in place of the jelly, using more sugar if needed.
Presented as published in 1900. 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
922Calories
0 gProtein
241 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories922 kcal
Protein0.3 g
Carbohydrates241 g
Fiber2 g
Sugars203 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium61 mg
Potassium111 mg
Calcium15 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4 mcg
Choline21 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 44. The excerpt below is the record exactly as published.
y^ cup of sugar and stir until dissolved. Then add one cupful currant jelly
Cook this with the app: pantry check, scaling, and the assistant.