Nannie's Pineapple Custard Pie
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
921Calories
28 gProtein
157 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein28 g
Carbohydrates157 g
Fiber3.3 g
Sugars135 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol587 mg
Sodium310 mg
Potassium820 mg
Calcium414 mg
Iron3.4 mg
Magnesium75 mg
Phosphorus563 mg
Zinc3.2 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D5.3 mcg
Vitamin C107 mg
Vitamin A325 mcg
Vitamin E1.7 mg
Vitamin K2 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.5 mg
Folate111 mcg
Choline497 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 41. The excerpt below is the record exactly as published.
Nannie's Pineapple Custard Pie % cup sugar 1 cup grated pineapple, from which juice has been strained 1 cup milk 2 tablespoons corn starch 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.