Pineapple Pudding

Ingredients

• Take two ounces of butter
• the same of flour
• half a pint of milk
• four ounces of pineapple cut up into slices
• the yolks and whites of three eggs
• a tablespoonful of castor sugar

Method

1. 1

   Mix flour and butter in a stew-pan and boil.

2. 2

   Stir in yolks of eggs one by one, then add pineapple and sugar.

3. 3

   Stir lightly, then fold in beaten egg whites.

4. 4

   Put into a mould, cover, and steam for three quarters of an hour.

5. 5

   Serve with a sauce made of pineapple liquor, sugar, and lemon juice.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Pineapple Pudding. Take two ounces of butter, the same of flour, half a pint of milk, and four ounces of pineapple cut up into slices ; take the slices of pineapple, the yolks and whites of three eggs, and a tablespoonful of castor sugar

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