Dessert
Pineapple pudding
Marion Harland’s original method for Pineapple pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Peel and chop a pineapple and cover with granulated sugar.
- In the bottom of a buttered pudding-dish put a layer of split “lady fingers,” and over them pour a little of the pineapple juice, to which you have added two teaspoonfuls of lemon juice.
- Cover, set the pudding-dish in an outer pan of boiling water, and bake in a steady oven for at least an hour.
- Serve this pudding with hot liquid sauce flavored with the juice of two lemons and the grated peel of one.
Historical transcription
Source method
- 1
Peel and chop a pineapple and cover with granulated sugar. Let it stand in the ice-box for an hour, then drain the juice from the fruit, saving both. In the bottom of a buttered pudding-dish put a layer of split “lady fingers,” and over them pour a little of the pineapple juice, to which you have added two teaspoonfuls of lemon juice. Spread the lady-fingers with a layer of the chopped pineapple; put in another layer of the pineapple, and more of the juice and fruit. Have the top layer of the moistened pineapple. Cover, set the pudding-dish in an outer pan of boiling water, and bake in a steady oven for at least an hour. Uncover, and brown lightly. Serve this pudding with hot liquid sauce flavored with the juice of two lemons and the grated peel of one.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.