Pineapple Aspic
From The Wilson cook book, 1941
Place in alternate layers in shallow pan.
Presented as published in 1941. 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
1015Calories
9 gProtein
265 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1015 kcal
Protein9.3 g
Carbohydrates265 g
Fiber14 g
Sugars213 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium21 mg
Potassium1714 mg
Calcium230 mg
Iron3.1 mg
Magnesium101 mg
Phosphorus219 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K144 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate55 mcg
Choline26 mg
Caffeine0 mg
Water1020 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 46. The excerpt below is the record exactly as published.
Pineapple Aspic 1 envelope Knox gelatine 1 cup sugar (scant) 1 can sliced pineapple Juice 5 lemons 3 cucumbers
Cook this with the app: pantry check, scaling, and the assistant.