Apple Tapioca or Apple Sago
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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
222Calories
2 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein2.4 g
Carbohydrates54 g
Fiber3.6 g
Sugars31 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium269 mg
Potassium194 mg
Calcium85 mg
Iron8.1 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate32 mcg
Choline9.2 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 4. The excerpt below is the record exactly as published.
Apple Tapioca or Apple Sago 1 rounding- tb. soaked tapioca or 1^ tb. soaked sago Vz c. boiling water 1 tb. sugar speck of cinnamon speck of salt 1 small apple
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