vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pudding, No. 2
From The Twin-city housewife, 1920
Serves 8
Presented as published in 1920. 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
132Calories
1 gProtein
28 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein1.1 g
Carbohydrates28 g
Fiber0.1 g
Sugars27 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol70 mg
Sodium18 mg
Potassium14 mg
Calcium9.7 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.5 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline54 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 53. The excerpt below is the record exactly as published.
Pineapple Pudding, No. 2 Line a baking dish with slices of sponge cake, lady fingers, or any plain cake and over it pour a can of grated pineapple. Make a thick custard of one quart of sweet milk, yolks of three eggs, and one cup sugar and flavor with vanilla
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