Apple Tapioca Pudding

Name: Apple Tapioca Pudding
Ingredients: one cup of tapioca; enough boiling water to cover it; 3 beaten eggs; 2 tablespoonfuls of sugar; 1 qt. of milk; a little salt; apples pared and cored

From 365 desserts, 1900

Presented as published in 1900. 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

942Calories

20 gProtein

184 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories942 kcal

Protein20 g

Carbohydrates184 g

Fiber3.7 g

Sugars49 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium215 mg

Potassium386 mg

Calcium124 mg

Iron5.2 mg

Magnesium27 mg

Phosphorus327 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C7.2 mg

Vitamin A244 mcg

Vitamin E1.7 mg

Vitamin K1.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate77 mcg

Choline449 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 38. The excerpt below is the record exactly as published.

Apple Tapioca Pudding. Soak one cup of tapioca in enough boiling water to cover it ; when it is quite soft, stir in 3 beaten eggs, 2 tablespoonfuls of sugar, and add 1 qt. of milk, also a little salt. Fill a pudding dish with apples pared and cored

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