TAPIOCA PUDDING

Name: TAPIOCA PUDDING
Ingredients: Soak a cup of tapioca; eight or ten apples; fill the holes with sugar; stick a clove or two in each apple

From The Common sense recipe book, 1898

Excellent for the sick.

Presented as published in 1898. 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

1263Calories

5 gProtein

326 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1263 kcal

Protein4.8 g

Carbohydrates326 g

Fiber23 g

Sugars151 g

Total Fat3.2 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium29 mg

Potassium1415 mg

Calcium166 mg

Iron4.6 mg

Magnesium85 mg

Phosphorus179 mg

Zinc1.1 mg

Copper0.5 mg

Manganese6.7 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A30 mcg

Vitamin E1.6 mg

Vitamin K23 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.5 mg

Folate8.6 mcg

Choline55 mg

Caffeine0 mg

Water1266 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 67. The excerpt below is the record exactly as published.

TAPIOCATEUDDING: Soak’a cup of tapioca in water three or four hours. Pare and core eight or ten apples, fill the holes with sugar and stick a clove or two in each apple

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