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Pineapple Pudding Recipe

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This recipe for Pineapple Pudding, by , is from 100 Years of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Coral May Grout

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, separated
1/2 c. milk
5 tbsp. sugar
3 tbsp. flour
pinch of salt
1 can (8 1/4 oz.) crushed pineapple in heavy syrup, undrained

Directions:
Directions:
In a medium mixing bowl, beat the egg yolks until thickened and lemon color. Add in 1/4 c. of the milk and beat again. Add the sugar, flour, and salt, followed by the remaining milk. Beat again. Stir in the undrained pineapple. With a clean beater in a small mixing bowl, beat the egg whites until they hold stiff peaks. Fold into the egg yolk mixture. Pour into a round, 1 1/2 quart casserole or similar utensil and bake in a preheated 350 oven until well-browned (approximately 45-55 minutes). There will be a cake like topping and a custard layer underneath. Serve with whupped cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes, including baking
Personal Notes:
Personal Notes:
This recipe came from Phyllis Hayes, a cousin of Grandma's.

 

 

 

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