vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Charlotte
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
573Calories
7 gProtein
45 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein6.6 g
Carbohydrates45 g
Fiber1.1 g
Sugars37 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium620 mg
Potassium354 mg
Calcium102 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline10 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 236. The excerpt below is the record exactly as published.
PINEAPPLE CHARLOTTE 1 cup crushed pineapple Few grains salt Y cup pineapple juice 114 tablespoons granulated 1 tablespoon lemon juice gelatine, soaked in 2 tablespoons sugar Y cup cold water 1 glass red Bar-le-duc currants, if Vg pint
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