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Pineapple Tapioca Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
970Calories
6 gProtein
246 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories970 kcal
Protein6.1 g
Carbohydrates246 g
Fiber3.3 g
Sugars206 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium160 mg
Calcium37 mg
Iron1.3 mg
Magnesium10 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline6.2 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Pineapple Tapioca Pudding Soak half cup pearl tapioca over night; boil until clear, then let it cool ; beat whites of three eggs and add to the tapioca with, the juice of two lemons; two cups sugar, one small can grated pineapple
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