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Pineapple Marshmallow Pudding
From The bride's cook book, 1915
Serves 1
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
501Calories
3 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein3.5 g
Carbohydrates129 g
Fiber3.6 g
Sugars93 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium97 mg
Potassium278 mg
Calcium36 mg
Iron1 mg
Magnesium32 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A7.5 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate46 mcg
Choline14 mg
Caffeine0 mg
Water234 g
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 MARSHMALLOW PUDDING— Cover the bottom of a serving dish with a layer of marshmallows and over this put a layer of DEL MONTE Canned Sliced Pineapple cut in pieces. Over all, pour the sirup from one can of pineapple
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