Pineapple Pudding

Original Recipe

Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place in the dish first a layer of pineapple, then strew with sugar, then more pineapple, and so on until all is used. Pour over a small teacupful of water and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate and bake slowly for two hours.

Ingredients

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  • 1 large pineapple
  • 1 layer of pineapple
  • 1 small teacupful of water and cover with slices of cake which have been dipped in cold water
  • 1 buttered plate and bake slowly for two hours

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Instructions

  1. 1

    Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place in the dish first a layer of pineapple, then strew with sugar, then more pineapple, and so on until all is used.

  2. 2

    Pour over a small teacupful of water and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate and bake slowly for two hours.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)