Dinner
Peach tapioca
Marion Harland’s original method for Peach tapioca, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a cup of tapioca over night.
- Peel and cut up ten peaches;
- add a cup of sugar and stew until tender.
- Boil the tapioca in two cups of water until clear, then stir the stewed peaches into it.
- Eat with whipped cream.
Historical transcription
Source method
- 1
Soak a cup of tapioca over night. Peel and cut up ten peaches; add a cup of sugar and stew until tender. Boil the tapioca in two cups of water until clear, then stir the stewed peaches into it. Remove from the fire, add the juice of a small lemon and set away to cool. Eat with whipped cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.