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Apple and Tapioca Pudding - Mrs. E. B. Mahon
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
307Calories
1 gProtein
64 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories307 kcal
Protein1 g
Carbohydrates64 g
Fiber3.7 g
Sugars35 g
Total Fat6.2 g
Saturated Fat4.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.3 mg
Potassium62 mg
Calcium36 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline1.8 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 52. The excerpt below is the record exactly as published.
APPLE AND TAPIOCA PUDDINQ— iMrs. E. B. Mahon. 1 teacup of tapioca soaked well in water over night (about a pint) ; 'cook until clear — about % hour; aidd 1 cup of sugar, a little salt, and lemon or nutmeg; when cooked, pour over the apples after paring and quartering them,, add a few small pieces of butter
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