Apple Tapioca Pudding

Name: Apple Tapioca Pudding
Ingredients: 1 pint tapioca; 1 quart lukewarm water; a little salt; flavor with lemon; Pare and core enough apples to fill dish

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1088Calories

1 gProtein

270 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1088 kcal

Protein0.6 g

Carbohydrates270 g

Fiber2.7 g

Sugars10 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium22 mg

Potassium33 mg

Calcium155 mg

Iron4.8 mg

Magnesium22 mg

Phosphorus21 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 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

Folate12 mcg

Choline3.6 mg

Caffeine0 mg

Water980 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 46. The excerpt below is the record exactly as published.

Apple Tapioca Pudding,— Pare and core enough apples to fill dish ; put into each apple bit of lemon peel. Soak % pint tapioca in 1 quart lukewarm water 1 hour, add a little salt ; flavor with lemon

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