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Pineapple Tapioca
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
398Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein0.4 g
Carbohydrates100 g
Fiber0.6 g
Sugars55 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium116 mg
Calcium31 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline3.3 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 47. The excerpt below is the record exactly as published.
PINEAPPLE TAPIOCA Tapioca, 1 cup. Pineapple juice> 1 cup. Water, 4 cups. Sugar, 2-3 cup.
Cook this with the app: pantry check, scaling, and the assistant.