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Tapioca Pudding, No. 4

Name: Tapioca Pudding, No. 4
Yield: 1 servings
Ingredients: 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; a plentiful sprinkling of sugar

From The economical cook book, 1905

Serves 1

You may vary it by leaving apples whole.

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

816Calories

1 gProtein

205 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories816 kcal

Protein0.8 g

Carbohydrates205 g

Fiber3.9 g

Sugars49 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2 mg

Potassium182 mg

Calcium45 mg

Iron2.9 mg

Magnesium9 mg

Phosphorus32 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 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

Folate7.1 mcg

Choline8.2 mg

Caffeine0 mg

Water176 g

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

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