Pineapple Dainty
From The Carbon County cook book, 1926
Presented as published in 1926. 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
868Calories
24 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories868 kcal
Protein24 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium76 mg
Potassium13 mg
Calcium35 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.4 mcg
Choline11 mg
Caffeine0 mg
Water595 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 26. The excerpt below is the record exactly as published.
Pineapple Dainty. 1 can shredded pineapple, 1 pint hot wa- ter, 1 cup sugar, 1 package gelatine (knox), 34cup cold water
Cook this with the app: pantry check, scaling, and the assistant.