Yesteryear-Desserts

Great Grandma’s Pineapple Pudding

To get the desserts page started, we’re going into the 1890’s for a recipe for Pineapple Pudding.

The Ingredients (enough to serve 6):
2 1/2 cups of Scalded Milk
1/3 cup of Corn Starch
1/2 cup of Sugar
1/4 Teaspoon Salt
1/4 cup of Cold Milk
1 1/2 cups Grated Pineapple, preferably fresh!
2 Egg Whites
6 Molds (for the pudding to form in)

How Granny made it:

First, Grandma would scald the 2 1/2 cups of milk, take it off the burner and let it cool slightly. Then she put the milk back on to keep it heated. While it was warming, she would mix the corn starch, sugar & salt together, then Granny dissolved those ingredients into the cold milk. Once dissolved, she then mixed it all in with the hot milk and cooked it for 15 – 20 minutes.

Then Granny would remove the juice from her Pineapple (I always loved drinking that juice!), and she removed the mixture from the heat.

At this point she added the fresh pineapple to the mixture and stirred it up very well.

After stirring, Granny would beat the egg whites until they were stiff, then she folded the egg whites into the mixture.

Now, she dipped her molds in cold water and poured the mixture into them.  Then she let them stand in the ice box (this is our refrigerator today!) to cool & set.

Once the individual molds have set, they are ready to be served!

Grandma used to always put a dab of whipped cream on top to “hold all the love in!” Boy oh boy, were they good! I hope you enjoy this pineapple pudding as much as I did!

Flo