Pineapple Tapioca
From Every-day dishes and every-day work, 1897
Can be served with or without cream.
Presented as published in 1897. 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
1318Calories
0 gProtein
335 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1318 kcal
Protein0.3 g
Carbohydrates335 g
Fiber1.4 g
Sugars206 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium30 mg
Calcium61 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.1 mcg
Choline1.8 mg
Caffeine0 mg
Water962 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 74. The excerpt below is the record exactly as published.
Pineapple Tapioca. — Soak one cup of tapioca overnight in one and one-half cups of water. Add two and one-half cups of water, and cook in a double boiler until transparent, then add one cup of sugar and one juicy pineapple
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