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Pineapple Filling
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
615Calories
4 gProtein
95 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein4.4 g
Carbohydrates95 g
Fiber1.6 g
Sugars85 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium12 mg
Potassium296 mg
Calcium134 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C54 mg
Vitamin A224 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline26 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 139. The excerpt below is the record exactly as published.
Pineapple Filling. 1 cup whipped cream. 1 cup grated pineapple. 1 cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.