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Tapioca and Apples
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
154Calories
1 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein0.5 g
Carbohydrates40 g
Fiber2.5 g
Sugars19 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.7 mg
Potassium164 mg
Calcium20 mg
Iron0.4 mg
Magnesium9.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline6.3 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 52. The excerpt below is the record exactly as published.
TAPIOCA AND APPLES Soak ^ cup of tapioca in 1 quart of cold water over night. Add 4 or 5 apples cut in pieces
Cook this with the app: pantry check, scaling, and the assistant.