Pineapple Tapioca Pudding

Name: Pineapple Tapioca Pudding
Ingredients: 3 cups boiling water; % cups Minute Tapioca; small can grated pineapple; 1 cup sugar; whites of 3 eggs

From The Fredericksburg home kitchen cook book, 1921

Serve with cream, plain or whipped.

Presented as published in 1921. 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

1786Calories

30 gProtein

382 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1786 kcal

Protein30 g

Carbohydrates382 g

Fiber8.5 g

Sugars205 g

Total Fat18 g

Saturated Fat5.2 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol558 mg

Sodium1827 mg

Potassium411 mg

Calcium555 mg

Iron52 mg

Magnesium62 mg

Phosphorus402 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.6 mg

Niacin (B3)12 mg

Folate265 mcg

Choline460 mg

Caffeine0 mg

Water699 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 25. The excerpt below is the record exactly as published.

Pineapple Tapioca Pudding. 3 cups boiling water; % cups Minute Tapioca; boil ten minutes. Add small can grated pineapple, and 1 cup sugar. Cook 3 minutes then stir in whites of 3 eggs

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