Pineapple Pudding

Ingredients

• One quart milk sweetened and flavored with vanilla
• 2 dozen lady fingers separated and dipped in the milk
• a layer of grated pineapple
• Beat the whites of 3 eggs well
• 3 tablespoonfuls of sugar

Method

1. 1

   Layer lady fingers and grated pineapple in a pudding dish, dot with jelly, and top with meringue.

2. 2

   Brown and serve with cream if desired.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 36. The excerpt below is the record exactly as published.

PINEAPPLE PUDDING. One quart milk sweetened and flavored with vanilla^ 2 dozen lady fingers separated and dipped in the milk. Lay them in a pudding dish and spread over a layer of grated pineapple, dot it with jelly and fill the dish in this way. Beat the whites of 3 eggs well with 3 table- spoonfuls of sugar, put over the top and brown. Eat with cream if liked. Mrs. M. Cockrill. RICE PUDDING. One cup boiled rice, 3 cups milk, )^ cup sugar, i tablespoonful of corn starch, 2 eggs. Flavor with vanilla. Heat the milk in double boiler, dissolve corn starch in cold milk, then stir into hot milk. Beat yolks, add sugar, stir into milk, add rice, and cook until thick like custard, then pour into buttered dish. MERINGUE. Beat the whites of 2 eggs stiff, add 2 tablespoonfuls powdered sugar. Put it on top of the pudding, then place it in the oven and brown a little. Miss Edith A. Stevens. PRUNE PUDDING. One-half pound of prunes, stewed, stoned and chopped fine, whites of 7 eggs, beaten very light, 7 table- \/ALEUTINr^ VALENTINE & GOMFflNY, YAr n ISHLO Coacb and Car Varnisbes and Colors. 102 DESSERTS. spoonfuls of powdered sugar. Mix together, stirring in the prunes last. Bake 40 minutes ; to be eaten with cream. Mrs. B. R. Wells. PRUNE PUDDING. One pound of prunes cooked (without sweetening) until tender. Put through colander, then add i cup of white sugar; beat hard ^ an hour. Then beat whites of 4 eggs to a stiff froth and add to prunes and eggs, stirring well. Place in a pudding dish and set in a pan of boiling water. Bake in a moderate oven 20 minutes. Serve with whipped cream. Mrs Rhodes. MILK SHERBET. Three cups of sugar, 3 lemons, 3 pints of milk. Put the milk into the freezer and let it stand until very cold. Mix the sugar and lemon juice, add to the milk and freeze. Serve with candied ginger or fruits, preserved or fresh. ORANGE TRIFLE. One pint of whipped cream, i cup of powdered sugar, Vz box of gelatine, yolks of 3 eggs, juice of 2 sweet oranges, grated rind of one, i cup of boiling water. Mix juice, rind and sugar, pour the hot liquid over. Heat within a vessel of boiling water, stirring constantly to prevent curdling. Mrs. Rhodes. DESSERTS. 103 FROZEN PEACHES. One can of peaches, i heaping pint of sugar, i quart of hot water, 2 cups of whipped cream. Boil the sugar and water together 12 minutes, then add the peaches and cook 20 minutes longer; then run through a sieve and cool. Freeze; when nearly frozen remove the cover and add the cream. Let stand one hour before serving. Apricots may be used instead of peaches. Mrs. Rhodes. FIG PUDDING. Six ounces of suet, or i full pint, a scant quart of bread crumbs, 4 tablespoofuls of moist sugar, ^ pound of figs, I egg, I cup of sweet milk, Yi nutmeg. Mix first the bread and suet (chopped fine), then figs (chopped fine) and sugar. Add nutmeg, egg (well beaten) and milk. Steam four hours. SAUCE FOR FIG PUDDING. One cup of sugar, ^^ cup of butter; boil together. Add y^ cup of brandy before removing from fire, then add beaten yolk of I egg, and stir in the beaten white just before serv- ing. Mrs. O. H. Ward. SPONGE PUDDING. Mix thoroughly 2 table spoonfuls of butter, 4 of sugar, and 4 rounding table spoonfuls of sifted flour. Wet this VA'r'NSSES YflLENTINE & GOMPflNY. Coacb and Car Varnishes and Colors. 104 DESSERTS. with a part of a quart of milk and put the rest on to boil. When boiling, mix all together, and stir until boiled and thickened. Allow it to become cold, then add 4 eggs, beaten separately. Stir in the yolks first and when well beaten, the whites. Bake an hour, setting into hot water. Delicious with creamy sauce. Mrs. E. M. Dunbar. INDIAN PUDDING. Wet I cup of corn meal with part of 3 pints of milk and put the rest on to boil. When boiling, add the meal and stir until it thickens. Remove, put in i cup of New Orleans molasses and a tablespoonful of cinnamon with i tablespoonful of salt. Pour this mixture into a buttered dish, add 2 cups of cold milk and bake 4 hours in a slow oven. Mrs. D. H. Champlin. SPANISH CREAM. One pint of sweet milk, i large spoonful of gelatine dissolved in the milk, 3 eggs, 3 tablespoonfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.