Pineapple Pudding

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups scalded milk.
  • ¼ cup cold milk.
  • cup corn-starch.
  • ¼ cup sugar.
  • ¼ teaspoon salt.
  • ½ can grated pineapple.
  • Whites 3 eggs.


Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream.