Pineapple Pudding

Ingredients

• half a package of gelatine
• the yolks of six eggs
• three cupfuls of milk
• one cupful of sugar
• three cupfuls of grated pineapple
• one-fourth of a teaspoonful of salt

Method

1. 1

   Soak the gelatine in half a cupful of cold milk for two hours.

2. 2

   Put two cupfuls of milk into a double-boiler and heat.

3. 3

   Beat together the sugar, salt, and yolks of the eggs, adding the remaining half-cupful of cold milk.

4. 4

   Stir the pineapple, gelatine, and egg mixture into the boiling milk.

5. 5

   Cook for four minutes, stirring all the while.

6. 6

   Stir in cold water for five minutes, then turn into a mould rinsed in cold water.

7. 7

   Set away in a cold place for five or six hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 342. The excerpt below is the record exactly as published.

Pineapple Pudding. Use half a package of gelatine, the yolks of six eggs, three cupfuls of milk, one cupful of sugar, three cupfuls of grated pineapple, and one-fourth of a teaspoonful of salt

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