vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Pudding
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 130. The excerpt below is the record exactly as published.
Pineapple Pudding. Butter pudding dish and line bottom and side with slices of stale cake ; pare and slice thin pieces of pineapple ; place the pineapple in first, then strew with sugar, more pineapple and so on until (fish is full. Pour over a small teacup of water
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