Pineapple Pudding
From The Common sense recipe book, 1898
Presented as published in 1898. 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
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 72. The excerpt below is the record exactly as published.
four eggs. Beat all to a stiff froth. Pile with a spoon upon a glass dish and set away in the ice-box unless wanted immediately. PIN EAPPLESBUDDING One cupful of sugar, four eggs, one-half cupful of butter, one cupful of cream, one pineapple, grated
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