vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pudding (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 1
Use syrup from preserved pineapple for sauce.
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
Nutrition per serving
1041Calories
25 gProtein
84 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories1041 kcal
Protein25 g
Carbohydrates84 g
Fiber2 g
Sugars53 g
Total Fat68 g
Saturated Fat33 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol718 mg
Sodium639 mg
Potassium478 mg
Calcium190 mg
Iron4 mg
Magnesium42 mg
Phosphorus531 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D3.1 mcg
Vitamin C41 mg
Vitamin A247 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.9 mg
Folate118 mcg
Choline478 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1225. The excerpt below is the record exactly as published.
Pine-apple Pudding (another way).— Cut three ounces of preserved pine-apple into dice, and carefully preserve the syrup for the sauce. Crumble three ounces of stale sponge- cake. Pour over them a quarter of a pint of milk or cream, and add three well-beaten eggs, the fruit, and a dessert-spoonful of powdered and sifted loaf sugar
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