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Apple Tapioca Pudding
From The household cook book, 1902
Serves 6
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
91Calories
0 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein0 g
Carbohydrates22 g
Fiber0.2 g
Sugars0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.6 mg
Potassium2.8 mg
Calcium9.8 mg
Iron0.4 mg
Magnesium1.8 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 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
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 257. The excerpt below is the record exactly as published.
APPLE TAPIOCA PUDDING.— Put 1 cup tapioca in 1 quart of cold water, and let it soak slowly on the stove until thin like starch; have the apples peeled and quartered and in a pan ready to bake; season the soaked tapioca with sugar, butter and nutmeg
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