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Apple Tapioca Pudding
From Buckeye cookery, 1892
Serves 6
Serve cold with cream.
Presented as published in 1892. 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
116Calories
1 gProtein
27 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein0.7 g
Carbohydrates27 g
Fiber3.2 g
Sugars18 g
Total Fat1.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium177 mg
Calcium21 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Choline6.5 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 133. The excerpt below is the record exactly as published.
APPLE Tapioca PuppING. To half tea-cup of tapioca, add one and one-half pints cold water, let it stand on the fire till cooked clear, stirring to prevent burning, remove, sweeten and flavor with wine and nutmeg; pour the tapi- oca into a deep dish in which have been placed six or eight pared and cored apples
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