Pineapple Pudding
From Luncheons, 1902
Presented as published in 1902. 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
1060Calories
25 gProtein
202 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1060 kcal
Protein25 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium280 mg
Calcium114 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.
Grate a pineapple fine. Mix well together a cupful of sugar and four eggs
Cook this with the app: pantry check, scaling, and the assistant.