vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Cornstarch Pudding
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
46Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein1.3 g
Carbohydrates11 g
Fiber1.2 g
Sugars8.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium92 mg
Calcium11 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline4.6 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 117. The excerpt below is the record exactly as published.
PINEAPPLE CORNSTARCH PUDDING— Make a cornstarch pudding and after removing from the stove add 11/2 cups (V2 can) of DEL MONTE Canned Grated Pineapple, fold in a stiffly beaten egg white
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