vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Pineapple Pudding
From Delicacies, 1929
Serves 6
Presented as published in 1929. 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
Nutrition per serving
289Calories
7 gProtein
57 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein7.1 g
Carbohydrates57 g
Fiber0.9 g
Sugars35 g
Total Fat3.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol93 mg
Sodium184 mg
Potassium201 mg
Calcium54 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus116 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C4 mg
Vitamin A47 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate46 mcg
Choline77 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 56. The excerpt below is the record exactly as published.
Pineapple Pudding 3 eggs, beaten separately 1 cup sugar added to 1 cup wholewheat bread yolks crumbs y2 cup nuts Small can crushed pineapple
Cook this with the app: pantry check, scaling, and the assistant.