Apple Tapioca
From Canadian cook book, 1924
Variations: Pears, peaches, plums or pineapple may be used instead of apples. Tapioca may be cooked in canned fruit juice instead of water. Sago may be used.
Presented as published in 1924. 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
1901Calories
13 gProtein
471 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1901 kcal
Protein13 g
Carbohydrates471 g
Fiber24 g
Sugars215 g
Total Fat5.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium8358 mg
Potassium1203 mg
Calcium500 mg
Iron44 mg
Magnesium94 mg
Phosphorus217 mg
Zinc1.4 mg
Copper0.4 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E1 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate167 mcg
Choline56 mg
Caffeine0 mg
Water1434 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 80. The excerpt below is the record exactly as published.
APPLE TAPIOCA. ^ c. pearl tapioca. 2}/^ c. boiling water. T. salt. 6 or 7 sour apples. Whole cloves. }/2 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.