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Tapioca Pudding
From The economical cook book, 1905
Serves 6
Can vary by leaving apples whole and pouring tapioca and water over them.
Presented as published in 1905. 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
105Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein0.1 g
Carbohydrates26 g
Fiber0.6 g
Sugars3.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium30 mg
Calcium14 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline1.3 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 94. The excerpt below is the record exactly as published.
Tapioca Pudding, Ho. 4. One cup of tapioca soaked in a pint of lukewarm water over night; lay in a buttered pudding-dish a layer of sliced tart apples, a layer of tapioca, and a plentiful sprinkling of sugar
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