Apple Tapioca
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
898Calories
1 gProtein
224 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories898 kcal
Protein0.9 g
Carbohydrates224 g
Fiber4.4 g
Sugars26 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium187 mg
Calcium54 mg
Iron3.7 mg
Magnesium9.5 mg
Phosphorus36 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.1 mcg
Choline8.8 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.
APPLE TAPIOCA. BY MRS. JOHN H. BANKHEAR. (Wife of Representative from Alabama.) jsNE-HALF pound tapioca soaked over night in cold water. Make a quarter of a peck of apples
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