Pineapple Pudding
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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 Buckeye cookery (1892), page 132. The excerpt below is the record exactly as published.
INE-APPLE PuDDING. Butter a pudding-dish, and line the bottom and sides with slices — of stale cake (sponge-cake is best), pare and slice thin a large pine- apple, place in the dish first a layer of pine-apple, then strew with “PUDDINGS AND SAUCES. 237 sugar, then more pine-apple, and so on until all is used, pour over a small tea-cup water
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