Apple Tapioca
From A text-book of cooking, 1915
Other fruits may be substituted for apples. If using canned fruit, substitute fruit syrup for part of the water.
Presented as published in 1915. 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
1369Calories
10 gProtein
330 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1369 kcal
Protein9.6 g
Carbohydrates330 g
Fiber7.9 g
Sugars106 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium2512 mg
Potassium179 mg
Calcium411 mg
Iron42 mg
Magnesium37 mg
Phosphorus93 mg
Zinc0.7 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate166 mcg
Choline17 mg
Caffeine0 mg
Water497 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 30. The excerpt below is the record exactly as published.
APPLE TAPIOCA f cupful pearl tapioca or \ teaspoonful salt f cupful granulated tapioca 7 apples 2£ cupfuls boiling water \ cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.