Pineapple Pudding
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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
457Calories
24 gProtein
24 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein24 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol609 mg
Sodium210 mg
Potassium787 mg
Calcium665 mg
Iron1.4 mg
Magnesium61 mg
Phosphorus691 mg
Zinc3.2 mg
Copper0 mg
Manganese0 mg
Vitamin D7.4 mcg
Vitamin C0 mg
Vitamin A350 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate74 mcg
Choline505 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 12. The excerpt below is the record exactly as published.
Pineapple Pudding. — One can of shredded pineapple. Pour off most of the juice and place fruit in pudding dish, sprinkling a little sugar over it. Then make a rich, thick custard of a pint of milk, three eggs (the yolks), sugar to taste and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.