Apple Tapioca
From Canadian cook book, 1924
Presented as published in 1924. 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
710Calories
9 gProtein
162 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein9.5 g
Carbohydrates162 g
Fiber7.2 g
Sugars3.1 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1343 mg
Potassium168 mg
Calcium394 mg
Iron41 mg
Magnesium36 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 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)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate163 mcg
Choline16 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 80. The excerpt below is the record exactly as published.
APPLE TAPIOCA. ^ c. pearl tapioca. 2}/^ c. boiling water.
Cook this with the app: pantry check, scaling, and the assistant.