Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp butter 2 eggs soak the tapioca in the cold water
- 44 tsp salt
- 14 tsp lemon extract
- 2 tbsp sugar
- 2 bananas
- 2 oranges
- 3 tbsp instantaneous tapioca 4 tbsp sugar 1 e cold water 2 e fresh pineapple jui
- 4 tbsp sugar 1 e cold water 2 e fresh pineapple juice 1 tbsp butter 2 eggs soa
- 2 eggs soak the tapioca in the cold water
- 1 small pineapple 3 ¢@ hot water 11% ¢ sugar 2 eggs boil tapioca in hot water un
- 2 eggs boil tapioca in hot water until clear
- salt
Directions
Cut top from pineapple and reserve for cover. Scoop out the inside and combine with 2 bananas, 2 oranges, and the seedless pulp of 1 ¢ grapes. Add sugar and serve cold in the pineapple rind.
PINEAPPLE TAPIOCA PUDDING—1.
3 tbsp instantaneous tapioca 4 tbsp sugar 1 e cold water 2 e fresh pineapple juice 1 tbsp butter 2 eggs
Soak the tapioca in the cold water, add 44 tsp salt and sugar. Boil until clear, adding as little water as possible. Beat the yolks of eggs and stir them and the butter into the mixture. When smooth, take from the fire, add pineapple and 14 tsp lemon extract. Turn into a baking dish. Beat the egg whites with 2 tbsp sugar and put on top. Brown 2 or 3 minutes in very hot oven.
PINEAPPLE TAPIOCA PUDDING—2. 14 @ minute tapioca 1 small pineapple 3 ¢@ hot water 11% ¢ sugar 2 eggs Boil tapioca in hot water until clear. Chop pineapple fine
and add to sugar; then stir into tapioca and let boil up. Beat this into the stiffly whipped whites of eggs. Serve cold with a custard made from the yolks of the eggs.