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Tapioca Pudding with Apples
From The New century cook book, 1899
Serves 2
Recipe by Mrs. J. L. Whitlock.
Presented as published in 1899. 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
538Calories
1 gProtein
136 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories538 kcal
Protein0.9 g
Carbohydrates136 g
Fiber4.5 g
Sugars31 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium584 mg
Potassium256 mg
Calcium37 mg
Iron2 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline11 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 136. The excerpt below is the record exactly as published.
Tapioca Pudding with Apples. Soak one and one-half cups pearl tapioca in cold water with one-half teaspoon salt, soak several hours, slice three large apples
Cook this with the app: pantry check, scaling, and the assistant.