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Pineapple and Tapioca Pudding
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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
124Calories
1 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein0.6 g
Carbohydrates32 g
Fiber1.7 g
Sugars12 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium125 mg
Calcium26 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline6.4 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 101. The excerpt below is the record exactly as published.
PINEAPPLE AND TAPIOCA PUDDING To a half-cup of tapioca, prepared with a quart of milk or water (see Introductory Recipes) allow one pint of diced or grated pineapple
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