Apple and Tapioca Pudding

Name: Apple and Tapioca Pudding
Ingredients: paste; peeled, cored, and sliced apples; a little sugar; a few cloves; tapioca which has been in soak

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

14Calories

0 gProtein

3 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories14 kcal

Protein0.3 g

Carbohydrates3.3 g

Fiber1.7 g

Sugars0.1 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium14 mg

Potassium51 mg

Calcium32 mg

Iron0.6 mg

Magnesium13 mg

Phosphorus5.2 mg

Zinc0.1 mg

Copper0 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.4 mcg

Vitamin E0.4 mg

Vitamin K7.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.3 mcg

Choline1.9 mg

Caffeine0 mg

Water0.5 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Apple and Tapioca Pudding. Line the edges of a pie-dish with paste ; then put in a layer of peeled, cored, and sliced apples with a little sugar and a few cloves ; then a layer of tapioca which has been in soak

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