Apple Tapioca
From Principles of cooking, 1914
Presented as published in 1914. 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
730Calories
17 gProtein
135 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein17 g
Carbohydrates135 g
Fiber3.3 g
Sugars98 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium480 mg
Potassium939 mg
Calcium621 mg
Iron0.8 mg
Magnesium68 mg
Phosphorus520 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C9 mg
Vitamin A160 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate1.5 mcg
Choline95 mg
Caffeine0 mg
Water688 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 31. The excerpt below is the record exactly as published.
one eighth teaspoon of salt, one teaspoon of vanilla, and mix thoroughly with the tapioca. Bake in a moderate oven for 30 minutes. Sago may be used instead of tapioca. | Apple Tapioca. — Soak one fourth cup of minute tapioca in one fourth cup of water for ten minutes, add two cups of milk, and cook until the tapioca is transparent, stirring constantly. Add one fourth cup of sugar, one eighth tea- - spoon of salt, and one cup of thinly sliced or chopped tart apples
Cook this with the app: pantry check, scaling, and the assistant.