Nut and Tapioca Pudding

Name: Nut and Tapioca Pudding
Ingredients: iy2 cupfuls of tapioca; 2y2 cupfuls of sugar; 1 cup chopped nut meats; 1 can pineapple; strained juice of 1 lemon; strained juice of 1 orange; whites of 2 eggs; whipped cream

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

3008Calories

16 gProtein

734 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories3008 kcal

Protein16 g

Carbohydrates734 g

Fiber8.5 g

Sugars528 g

Total Fat12 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium168 mg

Potassium610 mg

Calcium210 mg

Iron6.8 mg

Magnesium43 mg

Phosphorus271 mg

Zinc1.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C159 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.9 mg

Folate112 mcg

Choline302 mg

Caffeine0 mg

Water346 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 25. The excerpt below is the record exactly as published.

Nut and Tapioca Pudding. iy2 cupfuls of tapioca; 2y2 cupfuls of sugar; 1 cup chopped nut meats; 1 can pineapple; strained juice of 1 lemon; strained juice of 1 orange; whites of 2 eggs; whipped cream

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