Pineapple Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
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
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. Beat eggs, add sugar and beat together; add pineapple and crumbs and butter. Bake in slow oven. Serve cold with whipped cream. Mrs. M. S. Steele. 166 PORTLAND WOMAN'S EXCHANGE COOK BOOK Pineapple Pudding. One cup sugar, Yi cup butter. Mix butter and sugar to a cream, add yolks of 6 eggs, 1 cup bread crumbs, 1 can pine- apple chopped fine, and the liquor
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