vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple, Creole
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
516Calories
14 gProtein
93 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein14 g
Carbohydrates93 g
Fiber1.5 g
Sugars61 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium126 mg
Potassium613 mg
Calcium420 mg
Iron1.9 mg
Magnesium57 mg
Phosphorus378 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D3.1 mcg
Vitamin C36 mg
Vitamin A106 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate101 mcg
Choline64 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 83. The excerpt below is the record exactly as published.
Pineapple, Creole. Cook a quarter pound of rice in a quart of milk. Add a quarter pound of sugar and one cup chopped fresh or canned pineapple
Cook this with the app: pantry check, scaling, and the assistant.