Tapioca and Apple Sauce

Name: Tapioca and Apple Sauce
Ingredients: half pound tapioca; a quarter of a peck of apples; Flavor with lemon or orange peel; sweeten to taste; Serve with cream sauce

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

834Calories

1 gProtein

207 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories834 kcal

Protein0.6 g

Carbohydrates207 g

Fiber2.6 g

Sugars12 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.3 mg

Potassium65 mg

Calcium48 mg

Iron3.6 mg

Magnesium4.1 mg

Phosphorus21 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A0.9 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate9.1 mcg

Choline4.3 mg

Caffeine0 mg

Water64 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.

HALF pound tapioca soaked over night in cold water. Make a quarter of a peck of apples into nice, rich, sweet sauce. Put the soaked tapioca in the sauce and let cook slowly until the tapioca is dissolved. Flavor with lemon or orange peel ; sweeten to taste. Serve with cream sauce

Cook this with the app: pantry check, scaling, and the assistant.