Pineapple Pie
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. C. I Scruggs
Presented as published in 1948. 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
416Calories
1 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein1.1 g
Carbohydrates109 g
Fiber2.8 g
Sugars103 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium140 mg
Calcium27 mg
Iron0.7 mg
Magnesium8.3 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 56. The excerpt below is the record exactly as published.
PINEAPPLE PIE 1 14-oz. can (1 2/3 cup) crushed 2/3 cup syrup from pineapple pineapple 1 beaten egg 2 tablespoons sugar 16 marshmallows, quartered 3 tablespoons flour V. cup heavy cream, whipped Drain pineapple. Mix sugar, flour and dash of salt. Add pine- apple syrup: blend. Cook over low heat until thick. Add small amount to egg, stir into remaining hot mixture. Cook until thick. Add marshmallows. Stir until melted. Add drained pineapple. Chill 1 hour. Fold in whipped cream. Pour into 8-inch pie pan lined with x/% cup vanilla wafer crumbs, mixed with 2 tablespoons melted butter and 12 whole wafers upright. Chill. Mrs. Jas. F. Marsh 99 PINEAPPLE PIE Vo cup sugar 3 eggs 1 small can crushed pineapple Butter size of walnut Juice of 1 lemon
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