vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Hash
From The complete cook book, 1900
Serves 2
Serve in punch glasses.
Presented as published in 1900. 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
509Calories
4 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein3.7 g
Carbohydrates130 g
Fiber9.2 g
Sugars105 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.2 mg
Potassium985 mg
Calcium83 mg
Iron0.7 mg
Magnesium68 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A26 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate92 mcg
Choline33 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 121. The excerpt below is the record exactly as published.
PINEAPPLE HASH. Select a large, ripe pineapple ; cut off the top three inches thick, then scoop out the inside^ being careful not to break the rind ; take out the core and chop the pulp coarsely; add three bananas and two oranges sliced thin ; chop all into bits ; sweeten with one cup of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.