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Pineapple Dressing
From Mary Jane's cook book, 1916
Serves 4
Will serve four persons.
Presented as published in 1916. 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
131Calories
4 gProtein
12 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein4.4 g
Carbohydrates12 g
Fiber0.4 g
Sugars9.7 g
Total Fat7.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium59 mg
Calcium7.5 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0.1 mcg
Vitamin E1.4 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.5 mcg
Choline1.7 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 115. The excerpt below is the record exactly as published.
PINEAPPLE DRESSING. Egg yolks, 2. Pineapple juice, y2 cup. Sugar, 2 tablespoons. Lemon, y2. Flour, y2 tablespoon. Cream.
Cook this with the app: pantry check, scaling, and the assistant.