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Pineapple Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
352Calories
8 gProtein
46 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein8.4 g
Carbohydrates46 g
Fiber0.8 g
Sugars35 g
Total Fat16 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol186 mg
Sodium284 mg
Potassium105 mg
Calcium58 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus125 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C2 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline150 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 43. The excerpt below is the record exactly as published.
Pineapple Pudding For Pudding 1 can pineapple 1 cupful breadcrumbs 1 cupful sugar 4 teaspoonful salt 4 tablespoonfuls melted Crisco 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.