vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pudding
From The Landmarks club cook book, 1903
Serves 4
Recipe by Mrs. J. G. Chandler.
Presented as published in 1903. 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
57Calories
4 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein4.4 g
Carbohydrates11 g
Fiber0.9 g
Sugars6.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium88 mg
Calcium11 mg
Iron0.2 mg
Magnesium8.9 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline4.4 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 81. The excerpt below is the record exactly as published.
PINEAPPLE PUDDING. One cup grated pineapple, one cup of water, juice of one lemon, whites of five eggs, a level teaspoonful cornstarch
Cook this with the app: pantry check, scaling, and the assistant.