Pineapple Cream Pudding

Ingredients

• one pineapple of medium size
• one pint of milk
• three eggs
• three-fourths of a cupful of sugar
• two tablespoonfuls of flour
• one-fourth of a teaspoonful of salt
• half a teaspoonful of vanilla extract

Method

1. 1

   Put the milk in the double-boiler and heat.

2. 2

   Beat together the sugar, flour, salt, and eggs until light and smooth.

3. 3

   Stir this mixture into the boiling milk and cook for fifteen minutes, stirring frequently.

4. 4

   Remove from heat and cool.

5. 5

   Grate the pineapple into a deep dish, stir it into the cooled cream, and refrigerate for an hour or more before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 344. The excerpt below is the record exactly as published.

Pineapple Cream Pudding. For six or eight persons use one pineapple of medium size, one pint of milk, three eggs, three-fourths of a cup- ful of sugar, two table-spoonfuls of flour, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract

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