Title

Pineapple Pudding

Subject

raisin bread

pineapple

orange juice

butter

margarine

sugar

eggs

nutmeg

carrot

salt

Description

Pineapple Pudding
2 slices of raisin bread, cubed
1 can (1 lb. 4oz) crushed Pine apple
2 Tablespoons of orange juice
1/2 cup of Butter or margarine
3/4 cup of Sugar 3 eggs beaten
1/8 teaspoon nutmeg. 1 large cooked
carrot, grated. 1/4 teaspoon of Salt
Preheat oven to 350°F.
Soak bread crumbs in crushed
pine apple with syrup and
orange juice. cream butter or
margarine and sugar. Beat
until light. Add eggs,
Beat until light and fluffy.
Add nutmeg, carrots and salt
mix until well blended.
Spoon into a greased 1 1/2 quart
baking dish. Bake for 40-45
minutes, or until done

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# Pineapple Pudding

## Ingredients

- 2 slices raisin bread, cubed
- 1 can (1 lb. 4 oz) crushed pineapple (with syrup)
- 2 Tbsp orange juice
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 3 eggs, beaten
- 1/8 tsp nutmeg
- 1 large cooked carrot, grated
- 1/4 tsp salt

## Instructions

1. Preheat oven to 350°F.
2. Soak bread crumbs in crushed pineapple with syrup and orange juice.
3. Cream butter or margarine and sugar. Beat until light.
4. Add eggs. Beat until light and fluffy.
5. Add nutmeg, carrots, and salt. Mix until well blended.
6. Spoon into a greased 1 1/2 quart baking dish.
7. Bake for 40–45 minutes, or until done.

Creator

Alberta P. Thornton

Source

RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0005-20260528-0041

Coverage

Maine, US