Apple Tapioca Pudding
From The pudding and pastry book, 1900
This pudding may be made with plums, gooseberries, or currants; they should be well sweetened.
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
1753Calories
12 gProtein
426 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1753 kcal
Protein12 g
Carbohydrates426 g
Fiber18 g
Sugars258 g
Total Fat13 g
Saturated Fat4.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol40 mg
Sodium137 mg
Potassium1496 mg
Calcium440 mg
Iron3.8 mg
Magnesium91 mg
Phosphorus392 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C96 mg
Vitamin A101 mcg
Vitamin E0.8 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate17 mcg
Choline87 mg
Caffeine0 mg
Water2203 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 2. The excerpt below is the record exactly as published.
Apple Tapioca Pudding 1 teacup tapioca pints warm water 6 apples 1 lemon 1 tea-spoon butter 1 cup milk 1 cup powdered sugar
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