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Pineapple Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
267Calories
3 gProtein
47 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein2.5 g
Carbohydrates47 g
Fiber0.9 g
Sugars35 g
Total Fat8.3 g
Saturated Fat4.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol19 mg
Sodium133 mg
Potassium43 mg
Calcium36 mg
Iron0.9 mg
Magnesium8.5 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate20 mcg
Choline4.5 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 63. The excerpt below is the record exactly as published.
Pineapple Pudding. 1 can shredded pineapple. 1 small cup sugar. 1 very large cup bread crumbs. 3 eggs. 4 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.