Pineapple Pudding
From The Williamston cook book, 1950
Presented as published in 1950. 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
1316Calories
35 gProtein
232 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1316 kcal
Protein35 g
Carbohydrates232 g
Fiber0.1 g
Sugars225 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium401 mg
Potassium942 mg
Calcium686 mg
Iron2.8 mg
Magnesium77 mg
Phosphorus790 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 20. The excerpt below is the record exactly as published.
PINEAPPLE PUDDING 1 can pineapple Small piece butter 1 cup sugar 1 pint milk 3 eggs 1 tbs. cornstarch
Cook this with the app: pantry check, scaling, and the assistant.