Pineapple Pudding
From The new Cakeoma recipe book, 1950
Presented as published in 1950. 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
686Calories
7 gProtein
3 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein6.5 g
Carbohydrates3 g
Fiber0 g
Sugars1.7 g
Total Fat73 g
Saturated Fat14 g
Monounsaturated Fat33 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol186 mg
Sodium95 mg
Potassium103 mg
Calcium33 mg
Iron0.9 mg
Magnesium8.7 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6.8 mg
Vitamin A777 mcg
Vitamin E14 mg
Vitamin K78 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline158 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 13. The excerpt below is the record exactly as published.
PINEAPPLE PUDDING 8 oz. Cakeoma 3 oz. margarine l egg 1-2 tablespoons pineapple juice A small tin of pineapple
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