Apple Tapioca
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3814Calories
18 gProtein
958 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories3814 kcal
Protein18 g
Carbohydrates958 g
Fiber25 g
Sugars715 g
Total Fat8 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium3322 mg
Potassium1248 mg
Calcium682 mg
Iron66 mg
Magnesium103 mg
Phosphorus257 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate259 mcg
Choline62 mg
Caffeine0 mg
Water1713 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 33. The excerpt below is the record exactly as published.
APPLE TAPIOCA. # @. pearl tapioca. 6 or 7 sour apples. 4c. boiling water. Whole cloves. xs tsp. salt. 3 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.