vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tapioca with Fruit
From The household cook book, 1902
Serves 3
Lemon juice or any acid fruit jelly can be used instead of jelly.
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
573Calories
4 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein3.9 g
Carbohydrates141 g
Fiber3.5 g
Sugars69 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1335 mg
Potassium104 mg
Calcium162 mg
Iron16 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate66 mcg
Choline13 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 312. The excerpt below is the record exactly as published.
TAPIOCA WITH FRUIT.— Pick over and wash ^ cup pearl tap- oca; put it in 3 cups boiling water and cook 1 hour, or till soft and DESSEKTS 425 transparent, stirring often; add 1 scant teaspoon of salt, ^ cup sugar, and I cup currant jelly
Cook this with the app: pantry check, scaling, and the assistant.