Pineapple Pudding

Ingredients

• two ounces of butter
• the same of flour
• half a pint of milk
• four ounces of pineapple cut up into slices
• the yolks and whites of three eggs
• a tablespoonful of castor sugar

Method

1. 1

   Mix flour and butter in a stew-pan, let them boil.

2. 2

   Stir in yolks of eggs one by one, add pineapple and sugar, stir lightly.

3. 3

   Beat egg whites stiffly and fold in.

4. 4

   Put into a mould, cover with paper, and steam for three quarters of an hour.

5. 5

   Serve with a sauce made of pineapple liquor, sugar, and lemon juice boiled till clear.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Pineapple Pudding. Take two ounces of butter, the same of flour, tialf a pint of milk, and four ounces of pineapple :ut up into slices ; take the slices of pineapple, the ^'olks and whites of three eggs, and a tablespoonful if castor sugar ; put the flour and butter together n a stew-pan, and mix well, and let them boil ; stir yvell, add the yolks of eggs one by one, and beat :heni well in ; now add the pieces of pineapple and iugar, stir very lightly, not to break the pineapple ; astly beat the whites of eggs stiffly and stir well in ; iutit into a mould and put paper on the top, and iteam it for three quarters of an hour; serve a sauce vith it composed of half a pint of the Hquor of the )ineapple, two ounces of sugar, and some lemon- uice, all boiled up till clear. A ginger pudding with )reserved ginger can be made in the same way. A LA MODE. 45 Pineapple Pudding (another way). Mix two ounces of flour and two ounces of butter together in a stewpan, and thoroughly mix, add half a pint of milk, and let it boil and keep stirring ; then add the yolks of three eggs one by one and beat them well in ; then add four ounces of pine- apple cut up, and a tablespoonful of castor sugar

Cook this with the app: pantry check, scaling, and the assistant.