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Atole de Pina (Pineapple Gruel)
From The Landmarks club cook book, 1903
Serves 6
Looks pretty in glass custard cups when served cold.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
426Calories
4 gProtein
93 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein3.8 g
Carbohydrates93 g
Fiber5.1 g
Sugars76 g
Total Fat6.4 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol0 mg
Sodium585 mg
Potassium144 mg
Calcium107 mg
Iron6.2 mg
Magnesium64 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate34 mcg
Choline13 mg
Caffeine0 mg
Water461 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 11. The excerpt below is the record exactly as published.
five pints of fast-boiling water besprinkle eleven heaping tablespoons of Indian meal and one teaspoon of salt. Stir well and boil for an hour. Grate one-half of a large pineapple ; mix with it one pound of sugar, a small bit of cin- namon, one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.