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Tapioca and Apples
From The Institute cook book, 1913
Serves 4
The minute tapioca may be used, and it needs no soaking.
Presented as published in 1913. 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
469Calories
5 gProtein
114 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein4.5 g
Carbohydrates114 g
Fiber6.3 g
Sugars53 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1121 mg
Potassium310 mg
Calcium169 mg
Iron16 mg
Magnesium25 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate65 mcg
Choline16 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 168. The excerpt below is the record exactly as published.
TAPIOCA AND APPLES 1/2 cup pearl tapioca % cup sugar 4 cups boiling water 6 sour apples 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.