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Tapioca and Pineapple
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
387Calories
2 gProtein
93 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein2.4 g
Carbohydrates93 g
Fiber0.2 g
Sugars76 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium28 mg
Potassium33 mg
Calcium15 mg
Iron0.7 mg
Magnesium3 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C1.5 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate10 mcg
Choline56 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 86. The excerpt below is the record exactly as published.
Tapioca and Pineapple One cup pearl tapioca, soaked over night. Cook until clear. Add one can grated pineapple, three cups sugar, juice of two lemons, beaten whites of three eggs
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