vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Cream Pie
From Cooking for profit, 1886
Serves 4
Cost is approximately sixty cents for four pies.
Presented as published in 1886. 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
712Calories
20 gProtein
80 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein20 g
Carbohydrates80 g
Fiber0.2 g
Sugars77 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol618 mg
Sodium226 mg
Potassium279 mg
Calcium122 mg
Iron2.7 mg
Magnesium23 mg
Phosphorus331 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C6 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate73 mcg
Choline442 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 298. The excerpt below is the record exactly as published.
Pineapple Cream Pie. I quart pineaDple — 2 cans. i^ cups sugar — 12 ounces. I cup cream. 12 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.