Apple Tapioca
From Cooks in clover, 1889
Very delicate for invalids. Mrs. R. Montgomery
Presented as published in 1889. 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
1837Calories
3 gProtein
473 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1837 kcal
Protein3.2 g
Carbohydrates473 g
Fiber15 g
Sugars315 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium46 mg
Potassium1007 mg
Calcium129 mg
Iron3.3 mg
Magnesium60 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate6.1 mcg
Choline39 mg
Caffeine0 mg
Water2371 g
As published
This recipe was extracted from Cooks in clover (1889), page 34. The excerpt below is the record exactly as published.
Apple Tapioca. — One cup of tapioca, soaked over night in six cups of water; in the morning add about six medium sized tart apples, chopped very fine, and one cup of white sugar
Cook this with the app: pantry check, scaling, and the assistant.