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Creamed Pineapple Pudding
From Delta Gamma cook book, 1922
Serves 12
Serves twelve.
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
177Calories
2 gProtein
23 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein2.3 g
Carbohydrates23 g
Fiber0.1 g
Sugars20 g
Total Fat8.8 g
Saturated Fat5.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Cholesterol30 mg
Sodium29 mg
Potassium63 mg
Calcium47 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1 mg
Vitamin A73 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.5 mcg
Choline7.3 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 89. The excerpt below is the record exactly as published.
Creamed Pineapple Pudding One-half, box gelatine, soaked in one-half cup cold water. Add one-half cup boiling water to dissolve it. Cook together for ten minutes the following, 1 can shredded pineapple Y2 cup cold water 1 cup sugar Add the dissolved gelatine. Before thoroughly cold, add one pint whipped cream
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