vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Tapioca
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
101Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein0.5 g
Carbohydrates27 g
Fiber2.4 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium162 mg
Calcium9.8 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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
Folate0.2 mcg
Choline6.2 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 95. The excerpt below is the record exactly as published.
six lai^ tart apples, put them in a padding-diah, fill the eentre of each apple with batter and sugar, pour the tapioca oyer the apples, and bake in a quick oven until the apples are soft Serve cold with cream. Apple Tapioca, Bfo. 8. Soak ovei night a coffeecupM of tapioc
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