Tapioca Apple Pudding

Name: Tapioca Apple Pudding
Ingredients: Soak one cupful tapioca; in three pints cold water; a quart and a half peeled and quartered apples; one cup of sugar; a teaspoonful salt

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

1318Calories

0 gProtein

335 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1318 kcal

Protein0.3 g

Carbohydrates335 g

Fiber1.4 g

Sugars206 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2393 mg

Potassium21 mg

Calcium76 mg

Iron2.5 mg

Magnesium16 mg

Phosphorus11 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate6.1 mcg

Choline1.8 mg

Caffeine0 mg

Water1435 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 59. The excerpt below is the record exactly as published.

Tapioca Apple Pudding.— Soak one cupful tapioca in three pints cold water over night. In the morning put on to boil and cook twenty or thirty minutes, until it looks clear. Add a quart and a half peeled and quartered apples, one cup of sugar, a teaspoonful salt

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