vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Charlotte
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
315Calories
3 gProtein
30 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories315 kcal
Protein2.8 g
Carbohydrates30 g
Fiber0.2 g
Sugars25 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium50 mg
Potassium65 mg
Calcium47 mg
Iron1 mg
Magnesium5.3 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5 mcg
Choline1.2 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 58. The excerpt below is the record exactly as published.
Pineapple Charlotte. 1/2 box gelatine. 1 can grated pineapple. 1 well-rounded cup sugar. J/2 cup cold water. J/2 cup boiling water. 1 pint whipping cream
Cook this with the app: pantry check, scaling, and the assistant.