Thursday, March 18, 2010

Vintage ice-box pineapple pudding recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?


The last few weeks have been particularly cold for California, but now we are having a heat wave -- 20 degrees higher than our usual temperatures for March according to the news. It's hot, in the 80s and 90s depending on the city, and the drastic overnight difference makes it feel even hotter.

With this heat, I'm sharing an ice-box pineapple pudding recipe -- very tropical and of course, the pineapple is also the symbol for hospitality which seems appropriate for a weekly blog carnival or meme.

Ice-Box Pineapple Pudding Recipe

1 egg, well beaten
2 cups crushed pineapple
3 tablespoons thin cream
1 cup chopped nuts
1/2 cup butter
1 cup sugar
1/2 pound vanilla wafers
1/8 teaspoon salt

Cream butter and sugar. Add egg, cream, nuts, pineapple, and salt. Beat thoroughly. Fill mold with alternate layers of vanilla wafers and pineapple cream, having the top layer of pineapple cream. Place in refrigerator overnight. Serve with whipped cream. Garnish with sliced maraschino cherries.

More Vintage Recipes from Participants:
Psychedelic Salad

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Grampy's Fruit Tarts
Salmon Patties
Easter Egg Cake
Glorified Rice
Ice Box Pineapple Pudding
Chocolate Lava Cake


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