Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon powdered sugar
- 6 slices of candied pineapple
- 1 quart
- 30 round pieces an inch in breadth from these slices
- 2 raw eggs beaten up
Directions
Butter a pudding mould (1 quart). Cut from a firm loaf of bread a number of slices J inch thick. Cut again about 30 round pieces an inch in breadth from these slices, and soak them for 10 minutes in a custard made of 2 raw eggs beaten up with 1 tablespoon powdered sugar and J cup cream. Chop very fine 6 slices of candied pineapple, and a number of good nutmeats, and mix them. Arrange the bread and the pineapple in the mould in alternate laj-ers, seeing that the last is bread. Gradualh' fill up the mould to the top of the bread with an uncooked vanilla cus- tard. Put in the oven in a pan filled with water half the height of the mould, and bake in a moderate heat 1 hour. Turn out on a hot dish and serve with a hot pineapple sauce.