vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pine-Apple Pudding Sauce
From Modern cookery, in all its branches, 1884
Serves 1
A finer sauce can be made with half a pound of pineapple and less water.
Presented as published in 1884. 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
522Calories
1 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein0.9 g
Carbohydrates135 g
Fiber2.4 g
Sugars130 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium188 mg
Calcium24 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate31 mcg
Choline9.4 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 361. The excerpt below is the record exactly as published.
PINE-APPLE PUDDING-SAUCE. Rasp down on a fine bright grater sufficient of the flesh of a ripe Jamaica or English pine-apple from which the rind has been thickly pared, to make the quantity of sauce required. Simmer it quite tender, with a very small quantity of water ; then mix with it by degrees from half to three-quarters of its weight of sugar, give it five minutes more of gentle boiling, and pour it over the pudding. Rasped pine~apple, 6 oz. ; water, 2 tablespoonsful : 10 to 15 minutes gentle stewing. Sugar, 4 oz
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.