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Pineapple Pudding

Name: Pineapple Pudding
Yield: 2 servings
Ingredients: one-half cupful of tapioca; the juice of two lemons; one cupful of sugar; one-half pint of grated pineapple; the whites of two eggs

From The national course in home economics, 1917

Serves 2

Recipe by Mrs. C. Specht.

Presented as published in 1917. 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

680Calories

8 gProtein

158 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories680 kcal

Protein8.1 g

Carbohydrates158 g

Fiber4.7 g

Sugars115 g

Total Fat5.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium76 mg

Potassium336 mg

Calcium77 mg

Iron2.5 mg

Magnesium28 mg

Phosphorus127 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D1 mcg

Vitamin C107 mg

Vitamin A84 mcg

Vitamin E0.7 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate56 mcg

Choline159 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 197. The excerpt below is the record exactly as published.

PINEAPPLE PUDDING. Cover one-half cupful of tapioca with cold water and let soak three hours. Drain off the water and place in double boiler. Cover with boil- ing water and cook until clear. Then add the juice of two lemons, one cupful of sugar, one-half pint of grated pineapple and remove from the fire. Stir in the whites of two eggs

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