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Tapioca Pudding (with apples)
From Harper's cook book encyclopædia, 1902
Serves 5
Apples can be sliced instead of left whole.
Presented as published in 1902. 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
441Calories
4 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein4.4 g
Carbohydrates106 g
Fiber5.8 g
Sugars24 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium538 mg
Potassium263 mg
Calcium171 mg
Iron17 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate66 mcg
Choline14 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 360. The excerpt below is the record exactly as published.
Tapioca Pudding (with apples). — Soak x/\ lb. of tapioca overnight; in the morning pour off, and put in one and one - quarter quarts of boiling water; sweeten and flavor to taste. Take six or eight apples (tart ones), pare, core, and stand them in a bak- ing-dish ; fill the middle with sugar and a little cinnamon
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