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Pineapple Pudding
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
211Calories
1 gProtein
53 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein0.7 g
Carbohydrates53 g
Fiber0.2 g
Sugars49 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium9.8 mg
Potassium18 mg
Calcium4.4 mg
Iron0.3 mg
Magnesium1.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.5 mcg
Choline0.5 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
PINEAPPLE PUDDING. Pineapple, 1. Lady fingers. Lemon juice, 2 teaspoons. Sugar
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