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Tapioca with Apples or Peaches
From The complete cook book, 1900
Serves 2
Use fresh peaches, pears, or apples.
Presented as published in 1900. 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
629Calories
8 gProtein
143 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein7.6 g
Carbohydrates143 g
Fiber5.9 g
Sugars3.3 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium140 mg
Calcium318 mg
Iron33 mg
Magnesium29 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate131 mcg
Choline13 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 121. The excerpt below is the record exactly as published.
TAPIOCA WITH APPLES OR PEACHES. Take one cup of tapioca, cover it with cold water and set on the back of the stove until it is thoroughly dis- solved ; when it becomes starchy add one quart of boil- ing water, a pinch of salt, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.