Pineapple Pudding
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
853Calories
43 gProtein
85 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein43 g
Carbohydrates85 g
Fiber0.2 g
Sugars61 g
Total Fat38 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol646 mg
Sodium493 mg
Potassium1305 mg
Calcium984 mg
Iron2.8 mg
Magnesium106 mg
Phosphorus1039 mg
Zinc5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A474 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.9 mg
Folate71 mcg
Choline571 mg
Caffeine0 mg
Water761 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 19. The excerpt below is the record exactly as published.
PINEAPPLE PUDDING. Three cups milk, three tablespoons cornstarch, two tablespoons sugar, whites of three eggs, mix cornstarch with a little of the cold milk, add to the hot milk, add sugar and a pinch of salt, let it boil until it thickens, then tlu* beaten whites and half a can of pineapples
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