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Pineapple Filling
From How we cook in Tennessee .., 1906
Serves 8
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
101Calories
1 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein0.7 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium4 mg
Calcium1.1 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.5 mg
Caffeine0 mg
Water2.8 g
Estimated from matched ingredients across 8 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. Pineapple Filling. — One can pineapple, one cup sugar, one- quarter box gelatine
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