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To Prepare Tapioca
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Can also use pineapple or marmalade instead of fruit.
Presented as published in 1882. 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
53Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.3 g
Carbohydrates14 g
Fiber0.8 g
Sugars10 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.8 mg
Potassium61 mg
Calcium9.1 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus5.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A6.3 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.5 mcg
Choline2.3 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 33. The excerpt below is the record exactly as published.
TO PREPARE TAPIOCA. Take of tapioca one-half tea-cupful ; water, i quart. Boil until perfectly clear. Sugar enough to sweeten to taste. Put in dish with sliced apple or peaches
Cook this with the app: pantry check, scaling, and the assistant.