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Apple Tapioca Pudding
From The Times cook book, no. 2, 1905
Serves 6
Delicious warm or cold with cream.
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
306Calories
1 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein0.5 g
Carbohydrates79 g
Fiber2.6 g
Sugars52 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.7 mg
Potassium168 mg
Calcium21 mg
Iron0.5 mg
Magnesium9.9 mg
Phosphorus22 mg
Zinc0.1 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 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline6.4 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 105. The excerpt below is the record exactly as published.
APPLE TAPIOCA PUDDING. Francelia Holley, Coachella, Cal.— One cup tapioca soaked over night in six cups water; next morning add six large tart apples chop- ped very fine; add one cup white sugar
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