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Peach Tapioca
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
586Calories
1 gProtein
145 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein1.2 g
Carbohydrates145 g
Fiber2.9 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium139 mg
Calcium34 mg
Iron2.7 mg
Magnesium9.5 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline1.8 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 104. The excerpt below is the record exactly as published.
1 cup pearl tapioca. 4 tart apples. 2^2 cups boiling water. 2 tablespoons butter. Y2 cup sugar. Cold water and salt. Soak tapioca in cold water to cover for two hours. Drain, add the boiling water, and cook in double boiler until tapioca is transparent. Pare and core apples. HOT PUDDINGS. 231 and cut into quarters, then into thin slices. Arrange in buttered pudding'-dish. Sprinkle over the sugar and dot with butter; pour over all the transparent tapioca. Bake for one and one-half hours in slow oven. Serve with powdered sugar and cream. If the apples are lacking in tlavor, a little grated lemon peel, cinnamon, or any flavor you like, can be used. Peach Tapioca. Use fresh peaches.
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