Apple Tapioca
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
791Calories
3 gProtein
196 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories791 kcal
Protein2.9 g
Carbohydrates196 g
Fiber2.6 g
Sugars103 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2742 mg
Potassium59 mg
Calcium135 mg
Iron13 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate51 mcg
Choline5.5 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 26. The excerpt below is the record exactly as published.
Apple Tapioca Ingredients : f c. pearl or minute tapioca P resh or canned cold water , .,. peaches or 3^ c. boiling water 7 sour apples < . , . other fruits A tsp. salt , may be used. ^ c. sugar
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