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Apple Tapioca
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
170Calories
1 gProtein
40 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein0.8 g
Carbohydrates40 g
Fiber3.3 g
Sugars23 g
Total Fat1.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.6 mg
Potassium180 mg
Calcium24 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A3.8 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
Folate3.7 mcg
Choline6.6 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 82. The excerpt below is the record exactly as published.
APPLE TAPIOCA % cup tapioca Sugar 1 quart water 6 apples A little grated nutmeg Soak the tapioca and boil it in the water until clear, sweetening to taste. Pare and core the apples and place them in a baking 216 &1vVfVur PUDDINGS AND DESSERTS Family of Four dish. Fill the cores with sugar ; pour the tapioca around them and grate a little nutmeg over the top. Cover and bake until the apples are soft. Serve with cream. CHERRY TAPIOCA 3/4 cup tapioca
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