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Pineapple Filling
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
858Calories
6 gProtein
204 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein6.4 g
Carbohydrates204 g
Fiber0.4 g
Sugars203 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium101 mg
Calcium37 mg
Iron1 mg
Magnesium11 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline148 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 98. The excerpt below is the record exactly as published.
Pineapple Filling. — Use boiled icing on the cake, and when it is almost cold put on layer of grated pineapple from which all the juice has been drained, and stack up the cake at once. — Mrs. A. H. Ellington. Pineapple Filling. — Boil two cupfuls of sugar and one of water. When done beat in whites of two eggs, beat till cool and add two 5teacupfuls of grated pineapple
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