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Apple Tapioca
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
183Calories
2 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein1.6 g
Carbohydrates44 g
Fiber1.2 g
Sugars17 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium807 mg
Potassium28 mg
Calcium66 mg
Iron6.8 mg
Magnesium6.1 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline2.7 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 222. The excerpt below is the record exactly as published.
APPLE TAPIOCA Y% cup quick-cooking tapioca 1% teaspoon salt Cold water 7 sour apples 2% cups boiling water Y% cup sugar Add tapioca to boiling water and salt; cook in double boiler until ‘transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca. Bake in moderate oven (350° F.) until apples are soft. Serve with sugar and cream or whipped cream. Serves 6. PEACH TAPIOCA 2 cups canned peaches 1% cup quick-cooking tapioca 14 cup powdered sugar 1% teaspoon salt
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