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Apple Tapioca Pudding
From The Pattern cook-book, 1890
Serves 8
Serve hot with cream and sugar.
Presented as published in 1890. 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
158Calories
1 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein0.6 g
Carbohydrates41 g
Fiber2.5 g
Sugars24 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium150 mg
Potassium162 mg
Calcium18 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline6.2 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 192. The excerpt below is the record exactly as published.
APPLE TAPIOCA PUDDING. Three-quarter cupful of pearl tapioca. One quart of water. One lemon. One-half tea-spoonful of salt. Seven apples. Fourteen tea-spoonfuls of sugar
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