Apple and Tapioca

Name: Apple and Tapioca
Ingredients: soak in water over two hours; Fill a pudding dish with apples pared and cored; fill up the holes in the apples with sugar; Grate some nutmeg over the top; pour over the tapioca

From Luncheons, breakfasts, simple dinners and carving, 1905

Peaches or any fruit may be used in the same way.

Presented as published in 1905. 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

631Calories

1 gProtein

158 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories631 kcal

Protein0.8 g

Carbohydrates158 g

Fiber3.7 g

Sugars23 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1.5 mg

Potassium179 mg

Calcium39 mg

Iron2.5 mg

Magnesium8.7 mg

Phosphorus30 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate6.1 mcg

Choline7.9 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.

Apple and Tapioca — Soak in water over two hours. Fill a pudding dish with apples pared and cored. Set the dish on the stove with a little water, let cook soft. Then fill up the holes in the apples wjith sugar. Grate some nutmeg over the top. Pour over the tapioca

Cook this with the app: pantry check, scaling, and the assistant.