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Pineapple Pudding
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
18Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.2 g
Carbohydrates3.2 g
Fiber0.1 g
Sugars2 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol1.7 mg
Sodium21 mg
Potassium7.9 mg
Calcium2.7 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus8 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline1.8 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 41. The excerpt below is the record exactly as published.
PINEAPPLE PUDDING. Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place on the dish first a layer of pineapple, then strew with sugar, then more pineapple and so on until the dish is full (nearly) ; pour over a small teacup of water
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