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Apple Tapioca Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4916
Energy (kCal)1250.12
Carbohydrates (g)321.9241
Total fats (g)1.5103
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt. | 2. Note that minute tapioca requires no soaking. | 3. Cook in double boiler until transparent. | 4. Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar. | 5. Pour over the tapioca and bake in a moderate oven till apples are soft. | 6. Serve with sugar and cream or a custard sauce. | 7. Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pearl tapioca 3/4 cup 408.12 101.1066 0.2166 0.0228
    water 0.0 0.0 0.0 0.0
    water 2 1/2 cups boiling 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    apple 7 sour 455.0 120.8375 2.275 1.4875
    white sugar 1/2 cup 387.0 99.98 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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