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Apple Tapioca No. 2
From The economical cook book, 1905
Serves 4
Improved by adding lemon slices to apples before draining.
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
71Calories
0 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein0 g
Carbohydrates18 g
Fiber0.1 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.9 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium0.1 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 96. The excerpt below is the record exactly as published.
a coffeecupM of tapioca ; in the mornings put it over the fire in the water it was soaked in, which should be about a quart, boil it until a jelly, replenishing with boiling water as it thickens, until it will run from the spoon ; add four or five tablespoonsful of sugar ; pare and core whole as many apples as will nearly fill your diah, make a syrup of sugar and water
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