Apple Tapioca
From Food study, 1917
Presented as published in 1917. 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
203Calories
4 gProtein
51 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein3.7 g
Carbohydrates51 g
Fiber8 g
Sugars0.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium447 mg
Calcium49 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline0.1 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 32. The excerpt below is the record exactly as published.
APPLE TAPIOCA BOILED RICE A. PREPARE APPLE TAPIOCA. 1| tbsp. Minute tapioca £ c. water A pinch of salt Cook together in a double boiler until transparent (about fifteen minutes). Pare and core a sour apple. Put in a buttered baking dish, and fill the cavity in the apple with STAR
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