Tapioca and Apple Pudding
From The child's cookery book, 1900
In summer, raspberries or currants can be used instead of apples.
Presented as published in 1900. 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
201Calories
1 gProtein
53 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein1 g
Carbohydrates53 g
Fiber4.7 g
Sugars41 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.6 mg
Potassium330 mg
Calcium26 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate1.2 mcg
Choline13 mg
Caffeine0 mg
Water554 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 12. The excerpt below is the record exactly as published.
Tapioca and Apple Pudding Wash a dessertspoonful of tapioca and put it to soak in half a pint of cold water for an hour. Put it in a saucepan and let it boil, then simmer it gently until it is smooth and clear, stirring it frequently to avoid lumps. Pare and core two apples, and cut them into thin slices. Put them into a pie-dish and bake till the apples have become rather soft, in a moderate oven. Put one dessertspoonful oi castor sugar into the tapioca, and one of lemon juice
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