vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Pineapple Pudding or Pie Filling
From Fruit recipes, 1907
Serves 4
The pudding minus the bread may be used as pie-filling.
Presented as published in 1907. 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
280Calories
7 gProtein
37 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein7.4 g
Carbohydrates37 g
Fiber2.7 g
Sugars27 g
Total Fat12 g
Saturated Fat2 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol138 mg
Sodium97 mg
Potassium165 mg
Calcium84 mg
Iron1.6 mg
Magnesium53 mg
Phosphorus155 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E4.5 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate39 mcg
Choline116 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 101. The excerpt below is the record exactly as published.
PINEAPPLE PUDDING OR PIE FILLING Slice, pare, and chop a pineapple, which if not thoroughly tender and sweet should stand an hour with sugar liberally sprinkled over it. Arrange in a buttered pudding-dish slices of bread, over which pour the juice from the apple and sugar. Beat the yolks of three eggs with half a cup of sugar, adding last the whites, which should have been beaten separately. (A tablespoon of white wine and half a cup of chopped almonds
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