Pineapple Pie
From The housewife's aid, 1950
—Mrs. N. J. Rouse.
Presented as published in 1950. 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
1160Calories
16 gProtein
237 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1160 kcal
Protein16 g
Carbohydrates237 g
Fiber0.1 g
Sugars224 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol68 mg
Sodium189 mg
Potassium737 mg
Calcium603 mg
Iron0.2 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A187 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline88 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 18. The excerpt below is the record exactly as published.
PINEAPPLE PIE 4 eggs 2 cups sugar % cup flour y% stick butter 1 pint milk Contents of one can grated pineapple Cream sugar, butter and flour together, add to beaten eggs, add milk, then pineapple, stir well, add to prepared crust and bake. Use whites of three eggs for meringue. This will make three pies. 56 THE HOUSEWIFE’S AID PINEAPPLE PIE 4 eggs (keep out whites of 2 for meringue) 1 cup sugar 2 cups milk 2 heaping tablespoons corn starch 1 teaspoonful melted butter % can shredded pineapple
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