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Apple Tapioca
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Peaches may be used instead of apples.
Presented as published in 1901. 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
421Calories
1 gProtein
108 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein0.8 g
Carbohydrates108 g
Fiber4.2 g
Sugars76 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8 mg
Potassium254 mg
Calcium34 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.5 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate1.6 mcg
Choline9.6 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 59. The excerpt below is the record exactly as published.
Apple Tapioca. — Pick over and wash three-quarters cup tapioca or sago and soak about one hour. Pour on a quart of hot water, cook till clear; stir often, add salt. Prepare and core six apples, slice or put them whole into a buttered baking-dish, sprinkle sugar and spice over them, and turn in the tapioca. Bake till the apples are soft ; flavor with cinnamon and nutmeg
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