vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Pineapple Canapes
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
27Calories
0 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.3 g
Carbohydrates4.9 g
Fiber0.2 g
Sugars2.9 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium30 mg
Potassium14 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline2.7 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 38. The excerpt below is the record exactly as published.
HOT PINEAPPLE CANAPES. Butter, 1 teaspoon. Pineapple, 1 can. Sponge cake. Arrowroot, 1 teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.