Frozen Pineapple Pudding

Name: Frozen Pineapple Pudding
Ingredients: 3 egg yolks; % cup crushed macaroons; 1 cup milk; 34 cup sugar; 2 teaspoons vanilla; 14 cup chopped almonds; 3 tablespoons brandy; 14 teaspoon salt; 1 No. 2 can crushed pineapple

From The Wilson cook book, 1941

Presented as published in 1941. 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

818Calories

23 gProtein

70 gCarbs

39 gFat

Full nutrition (35 nutrients)

Calories818 kcal

Protein23 g

Carbohydrates70 g

Fiber4 g

Sugars64 g

Total Fat39 g

Saturated Fat5.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol29 mg

Sodium678 mg

Potassium615 mg

Calcium388 mg

Iron1.2 mg

Magnesium117 mg

Phosphorus402 mg

Zinc2.1 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E11 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.5 mg

Folate14 mcg

Choline60 mg

Caffeine0 mg

Alcohol14 g

Water275 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 51. The excerpt below is the record exactly as published.

Frozen Pineapple Pudding 3 egg yolks % cup crushed macaroons 1 cup milk 34 cup sugar 2 teaspoons vanilla 14 cup chopped almonds 3 tablespoons brandy 14% cups whipping cream 14 teaspoon salt 1 No. 2 can crushed pineapple

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