vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Tapioca Pudding
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
892Calories
10 gProtein
115 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories892 kcal
Protein9.8 g
Carbohydrates115 g
Fiber2.9 g
Sugars104 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium98 mg
Potassium329 mg
Calcium127 mg
Iron1.5 mg
Magnesium22 mg
Phosphorus182 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C56 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate36 mcg
Choline152 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 66. The excerpt below is the record exactly as published.
Pineapple Tapioca Pudding. Four lemons. 2 cups of sugar. 2 eups of civaiii. 1 tan of grated pineapple. whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.