Pineapple Pudding, Iced

Name: Pineapple Pudding, Iced
Ingredients: a pint of milk; two or three eggs; 2oz. or 3oz. of sugar; a gill of very stiffly whipped cream; about 4oz. of grated pineapple; 2oz. of crystallized pineapple; a spoonful of lemon juice; a spoonful of brandy

From The "Queen" cookery books: Ices, 1902

Use a pine mould for a decorative effect.

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

1075Calories

33 gProtein

118 gCarbs

52 gFat

Full nutrition (35 nutrients)

Calories1075 kcal

Protein33 g

Carbohydrates118 g

Fiber2.4 g

Sugars107 g

Total Fat52 g

Saturated Fat28 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol519 mg

Sodium339 mg

Potassium1244 mg

Calcium797 mg

Iron2.3 mg

Magnesium104 mg

Phosphorus810 mg

Zinc4 mg

Copper0.3 mg

Manganese1.6 mg

Vitamin D7.1 mcg

Vitamin C87 mg

Vitamin A541 mcg

Vitamin E2.1 mg

Vitamin K3.7 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.5 mg

Folate84 mcg

Choline411 mg

Caffeine0 mg

Alcohol4.6 g

Water747 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.

Pineapple Pudding, Iced. — Prepare a custard with a pint of milk, two or three eggs, and 2oz. or 3oz. of sugar ; when sufiiciently thickened lift it ofl: the fire and whisk it lightly till cold, when you add to it a few drops of essence of vanilla, a gill of very stiflly whipped cream, and about 4oz. of grated pineapple; whentHs is all whisked together, stir into it 2oz. of crystaUized pineapple

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