Cold Pineapple Pudding

Ingredients

• one large slice at each side of a mould
• fill another large cup three-fourths full of juice
• the yolks of 4 eggs
• whip 1 pt. cream until thick

Method

1. 1

   Put a large slice of pineapple at each side of a mould and fill with small pieces of the rest of the fruit.

2. 2

   Heat juice with beaten yolks until thick, then add cut pineapple and cool.

3. 3

   Mix with whipped cream, fill mould, and pack in ice and salt for 3 hours.

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.

Cold Pineapple Pudding. Use canned pineapples, tbe sliced variety. Put one large slice at eacb side of a mould holding a quart, and cut enough of the rest of tbe fruit into snu\ll i)ieces to fill a large cup ball" fidl. Pill another large cup tbree-fourtbs full of juice and put on fire witb tbe volks of 4 eggs

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