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Apricot Tapioca
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
607Calories
6 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein5.6 g
Carbohydrates157 g
Fiber0.1 g
Sugars51 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium2100 mg
Calcium73 mg
Iron7.4 mg
Magnesium72 mg
Phosphorus179 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A718 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate5.1 mcg
Choline0.2 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 63. The excerpt below is the record exactly as published.
APRICOT TAPIOCA. Soak and stew a half pound of evaporated apricots, then lift out with a perforated ladle. To the juice in the kettle, add enough water to make a pint of liquid, a pinch of salt, a half cupful of sugar and three tablespoonfuls of fine tapioca
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