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Apple Tapioca Pudding
From The new home cook book, 1896
Serves 8
Very delicate for invalids.
Presented as published in 1896. 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
230Calories
0 gProtein
59 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein0.4 g
Carbohydrates59 g
Fiber1.9 g
Sugars39 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.8 mg
Potassium126 mg
Calcium16 mg
Iron0.4 mg
Magnesium7.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A2.7 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline4.8 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 85. The excerpt below is the record exactly as published.
APPLE TAPIOCA PUDDI^^^G. Mrs. C. Duffield. One cup of tapioca soaked over night in six cups of water; next morning add about six large tart apples, chopped very fine, (or more, according to the size,) then one cup of white sugar
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