vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pudding
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
1073Calories
25 gProtein
205 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1073 kcal
Protein25 g
Carbohydrates205 g
Fiber0.4 g
Sugars204 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium2619 mg
Potassium308 mg
Calcium119 mg
Iron3.7 mg
Magnesium28 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C12 mg
Vitamin A321 mcg
Vitamin E2.1 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate99 mcg
Choline589 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 84. The excerpt below is the record exactly as published.
pulp from one pineapple 4 eggs 1 cup sugar | teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.