Apple Tapioca
From Purity flour cookbook, 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
2624Calories
19 gProtein
648 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories2624 kcal
Protein19 g
Carbohydrates648 g
Fiber28 g
Sugars334 g
Total Fat6.9 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium4485 mg
Potassium1411 mg
Calcium703 mg
Iron67 mg
Magnesium109 mg
Phosphorus282 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A25 mcg
Vitamin E0.7 mg
Vitamin K7.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate262 mcg
Choline69 mg
Caffeine0 mg
Water1878 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 33. The excerpt below is the record exactly as published.
APPLE TAPIOCA Cook I cup tapioca in 1 quart boiling water with i teaspoon salt in double boiler, until transparent. Pare and c4re 7 or 8 apples; pit them in round dish. Sprmkle w>th i cup sugar
Cook this with the app: pantry check, scaling, and the assistant.